Arabica Coffee Fully Washed Grade 2 – Commercial Arabica Coffee: Wet processing is the coffee processing process commonly used for low-acid coffee varieties.
This process includes stages: rubbing the coffee cherries to separate the skin, soaking and fermenting the mucilage to be removed from the beans, and finally drying to obtain parchment coffee. This method is very popular in countries in Central and South America, and East Africa.
Different from the dry coffee processing process, which is to dry or dry the coffee berries and then crush them to get the coffee bean. The wet processing method requires more complex stages and more modern machinery and is usually only applied to high-quality Arabica coffee.
Robusta coffee will not normally be subjected to wet processing because the coffee beans are acidic. When combining Robusta coffee with the wet processing method, it will leave a very strong sour taste, causing sensory discomfort.
Instead, the higher quality Typica and Bourbon varieties will apply this wet processing method to help preserve the maximum amount of acid in the beans and the characteristic acidity that is loved by coffee connoisseurs.
Arabica Coffee on the tree is often not ripened evenly, so before being put into the production process, it is necessary to select and classify the best Arabica Coffee berries and remove diseased and damaged ones.
The harvested Arabica Coffee will be brought to the processing point and immediately soaked in a full water tank for grading again. The dried, damaged ripe fruit will become light and float to the surface.
Meanwhile, the ripe and ripe berries will sink into the water. In addition, branches, leaves, and impurities clinging to coffee berries will also be removed.
The skin of the Arabica Coffee fruit contains the main ingredient cellulose, which is very thick, making it difficult for microorganisms to decompose in natural conditions. Therefore, before being put into the fermentation process, the coffee needs to be peeled.
This stage is considered to be the most important stage in the whole process of wet processing. The process of separating the Arabica Coffee beans needs to be handled quickly to avoid the occurrence of strange flavors in the coffee beans if left for a long time in the natural environment.
The taste of the Arabica Coffee will be directly affected during this processing, so the processor needs to be very careful. After separating the pods, the coffee needs to be soaked and brewed right in the water tank to carry out the fermentation process.
The amount of water used for wet processing can vary but will usually be a 1:1 ratio.
In some areas where water is scarce, fermentation can take place naturally without incubation in a water tank. This method is also known as semi-wet processing or honey processing (this method will be explored in the following article of D’codeS).
The time it takes to ferment Arabica Coffee will depend on many factors such as altitude and ambient temperature. Arabica Coffee will ferment quickly as the temperature rises. However, attention should be paid to the time during this period so as not to affect the quality of the coffee.
To test whether Arabica Coffee is properly fermented, some manufacturers have used manual methods such as using the method of rolling coffee beans between two fingers. If the grain surface is smooth, smooth, has friction, and produces a hissing sound, the process is completed. Another way to test it is to stick a long plant in the fermenter.
If the plant is upright because it is supported by water containing a lot of pectins, which are created during fermentation, this stage is complete.
After the Arabica Coffee is successfully fermented, the coffee will be washed to remove impurities from the beans. The coffee beans are then dried in the sun. When drying, it is also necessary to regularly stir the seeds to avoid the situation that the seeds are dried and the seeds are damp and moldy.
In addition, the grain dryer can be used in conditions of lack of sunlight or high humidity. However, the quality of sun-dried Arabica Coffee beans will be much better.
Many prestigious newspapers in the world have reported on Vietnam as a surprise factor. Because thirty years ago, we were just a rookie, both in terms of output and quality. After thirty years, the output is what has changed the most, but the quality is still guaranteed. Vietnam mainly exports the Robusta line in raw form, a lower value coffee than the Arabica line.
It is the main producer of Robusta coffee. But Vietnam is also home to some of the best Arabica coffees in the world. They are grown in Cau Dat – Da Lat. Learn More
Precipitation, temperature, and humidity have a lot of say in a coffee’s maturation, overall flavor, and quality. Many coffee-producing countries are either primed for growing success or use alternative methods to improve their ecosystem.
Cau Dat – Da Lat is located on the height of over 1500 meters above the sea level. It is featured by temperate climate all year round with the maximum temperature always under 33°C and the minimum temperature above 5°C. Its soil is basalt. These are “golden factors” helping Cau Dat become the perfect land for cultivating Arabica coffee.
The Arabica of Cau Dat is featured by the combination of fairly sourness and light bitterness. Meanwhile, Cau Dat coffee has clear and pure brown color, like the color of amber. Its smell is elegant and really aromatic. Its amazing smell is the harmony of syrup smell, fresh fruits smell, honey smell, roast bread smell and the smell of sunny days. It taste really special and hardly to forgot which can impress the sternest person. Cau Dat coffee is absolutely able to compete with other well-known coffee areas in the world in quality.
A coffee’s process describes how the seed (aka the coffee bean) is separated from the coffee cherry. Popular methods include washed, dry, and honey, but there are many other processes that put special emphasis on different aspects of these methods.
Harvest and export times are based off when a particular coffee will be at its peak quality. Cherries picked at the start of the harvest season tend to be underdeveloped, and those picked at the end are often overdeveloped, so producers aim for that sweet
Dec – Sept
Cau Dat has situated about 24km from Da Lat city in Lam Dong Province – the part of the famous Central Highland. It is one of the best lands in Vietnam growing Arabica coffee. Featured by perfect height above sea level and weather conditions.
Cau Dat has a total area of 1,110 hectares of coffee growing, accounting for 86% of the agricultural area. Especially, the area for Arabica coffee accounts for 98% of the total. Cau Dat coffee species generally really suit the natural conditions of this land and barely get affected by pests. Each hectare of the cultivated area can provide 18-20 tons of fresh coffee berries, equivalent to 4 tons of coffee beans. The productivity is much higher than other types.