The Story of QY Coffee 

Fate Sometimes brings together the most unusual talents. You might wonder what there is in common between a recluse Buddhist monk and an elite mechanical engineer? In a monastery near a small town at the foothills of the Lam Dong chain of mountains in South Vietnam, is a recluse monastery. A small group of monks have built a temple to worship Quan Yin, the Boddhisatva of Mercy. The monastery has a small income from donations, and the monks cultivate tracks of land on the hillsides surrounding the temple for their subsistence.
Being a temple dedicated to QuanYin, who is often shown as a lady carrying a baby in her merciful arms, the monastery somehow became a place where desperate parents came to leave their children because hardship. The monks took in the children and tried to take care of them, the best they could.

One day, a visitor came to the monastery, and saw the desperate situation. He asked the monks, "What is it that I can do to help?" The head monk thought for a little while, then said, "If you can help the farmers make a better living, they would not have to abandon their children."

The visitor happened to be a leading design engineer of high tech dryers. His work included building a dehumidifier to keep NASA’s Space Shuttle dry. The engineer began looking around for ways to apply his technology to help the farmers. Coffee and tea grow wonderfully in the highlands of Indochina. Unfortunately, the humid climate in these regions makes it very difficult to conserve these delicate products.

Applying the most revolutionary technology in Dehumidifier Heat Pumps that was made possible from the use of NASA’s state of the art Heat Pipes, the engineer invented a new concept in drying. Performing a small miracle in heat transfer and energy conservation, he invented a machine that basically reverses the process of evaporation. Using very little energy the dryer produces WARM, DRY AIR out of cold, wet air.

The machines were taken to Indochina and painstakingly tested for several years. Every year the engineer came back and dried and studied, and dried again. He tested until he was satisfied with the results. Out of his work came a new quality of coffee that is now offered exclusively by QY.

Quality begins at the tree. The coffee trees selected are not just any coffee trees. The QY quality control people go to each farm and check on the varieties of coffee trees, the soil, the fertilizers, the pest control techniques, and contract with the farmer for the top10% of his or her harvest. Only the coffee cherries that are tree ripen are hand picked. Then they are immediately processed according to a rigorous schedule: cleaning in clear water, shelling, fermenting, then drying at low temperatures never exceeding 55 degrees centigrade at a slow rate and to the exact moisture content of 12%. At this point in time, the coffee beans are packaged in sealed bags for immediate shipment.