Arabica Natural Coffee Beans – S18, S16: Coffee after being harvested will be preliminarily processed before being put into the warehouse for storage or export, and delivered to the customer’s warehouse.
Over the years, there are many ways to prepare coffee, all of which are intended to preserve the quality of the green beans and give the best flavor. However, there are two basic methods of preliminary processing: dry processing, also known as natural processing, and wet processing.
Natural processing, dry processing, or natural sun drying are all names that refer to the same way of preparing coffee. Hereafter we will call by dry processing. According to this processing method, the coffee cherries, after being picked, will be dried on a flat surface to be exposed to direct sunlight.
In order for the coffee beans not to go rancid, they will be stirred and stirred several times a day and covered at night to avoid frost or rain. This coffee dry processing process can last from 3-6 weeks. This is the most traditional way of processing coffee.
Dry processing is not highly stable. If you want your coffee to have an ethereal fruity taste, and a sweet, full aftertaste, the dry processing will take a lot more effort than the wet process. While picking coffee, pickers, no matter how careful they are, will leave behind young as well as half-ripe fruits. If these unripe or underripe fruits are not filtered out of the drying batch during the first days.
These young fruits will also change color to brown like the ripe ones. This will make it difficult for us to distinguish between ripe and unripe fruits later. And, if you accept these young fruits in your coffee, the result will not be complete with the smell of young fruit in your coffee.
According to this processing method, the coffee cherries, after being picked, will be dried on a flat surface to be exposed to direct sunlight. In order for the coffee beans not to go rancid, they will be stirred and stirred several times a day and covered at night to avoid frost or rain.
This is the most traditional way of processing coffee. This processing method is applied in many coffee gardens around the world as well as in Vietnam. Compared with wet processing, dry processing is relatively lower in cost, making it more accessible to many coffee farmers.
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.