To produce quality finished coffee beans, the Company always selects stable origin and good quality input coffee beans that are grown from Farms in the Daklak highlands (Robusta) and Lam Dong (Arabica land bridge) as the place with the highest yield and best quality nationwide. After harvesting with a high ripening rate and being preliminarily processed by the Honey, Natural (Robusta) method and wet processing (Arabica), they are the main source of beans going through the roasting line to create high-quality Monaco coffee beans.

The roasting and grinding line is made with modern investment, using hot air roasting technology to create high-quality finished coffee beans and promote the distinctive taste of the Monaco Coffee brand.

Good preservation also helps roasted coffee beans retain their aroma for longer, stabilize and keep the coffee quality with natural flavor when consumed.

After roasting, Monaco coffee beans are preserved by the Silo inox 304 system (with one-way valve function) storing finished coffee for 7 -10 days before packaging, this is the period of time that helps coffee best stabilize its aroma after roasting.