Arabica Spray Dried Instant Coffee

Description

Arabica Spray Dried Instant Coffee is selected from the best Arabica coffee beans with high quality from Central Highland of Viet Nam – Lam Dong. With extensive experience in growing, caring for, and processing coffee, Helena is able to preserve the original flavor of natural coffee beans in the instant coffee product.

Helena Coffee Vietnam SD06 Spray-Dried Instant Arabica Coffee

Delve into the rich, aromatic world of 100% Arabica with our SD06 Spray-Dried Instant Arabica Coffee product. Sourced from the finest Arabica coffee beans, this product promises a premium coffee experience right in your own home or business.

This instant coffee is created using a specialized spray-drying process, ensuring that each granule encapsulates the bold, fruity notes and slightly sweet flavor that Arabica coffee is renowned for. Thanks to the spray-drying method, the coffee maintains its full-bodied flavor profile and intense aroma, offering a sensory delight with every brew.

Packaged for convenience and freshness, the SD06 is available in 10kg bags, which are further packed inside a 25kg carton for safe and secure transport. This quantity is ideal for both individual consumers who want to avail of long-term storage benefits, and commercial establishments that serve large volumes of coffee on a daily basis.

Like all of our coffee products, this 100% Arabica instant coffee comes straight from Helena Coffee Vietnam, ensuring a commitment to superior quality, sustainable sourcing, and exceptional taste. Revel in the satisfying depth and complexity that our SD06 Spray-Dried Instant Arabica Coffee brings to your cup, each and every time.

Invest in the authentic taste of 100% Arabica with Helena Coffee’s SD06 – your choice for sublime coffee moments. Place your order today and discover the defined flavours and reliable quality that sets Helena Coffee apart.

1. Overview of the Arabica Coffee

Arabica coffee has the scientific name of Coffea Arabica. Arabica has a rich, tart, fruity taste, a sweet aftertaste, and a well-balanced body.

The caffeine content in this coffee bean accounts for only 1-2%, much lower than that of Robusta.

1.1. Historical Origins Arabica Bean

The name Arabica originates from the Arabica Peninsula in Arabia. Many stories have it that this coffee first appeared in Ethiopia in Africa. After being introduced to the Arabian peninsula, Arabica was considered an esoteric drink.

Therefore, this peninsula has gradually become known as the exclusive place for Arabica coffee. Maybe, because of this fact, the name of this coffee bean is taken after the name of the Arabian peninsula.

Arabica coffee was first grown by the Arabs in the 14th century. However, by the 17th – 18th centuries, this coffee variety was popular in many places. Up to now, Arabica accounts for 70% of coffee production worldwide.

1.2. Biological characteristics of Arabica coffee plants

Arabica grows well at an altitude of 900-2000m above sea level, rainfall of 1,500-2,500mm/year, and suitable temperature from 15-25 degrees Celsius.

Arabica has a small canopy, oval-shaped leaves, and green color. bold, oval-shaped coffee berries. When mature, the tree can reach a height of 2.5m – 4.5m. There are even trees growing in the wild that can reach 10m in height.

Arabica coffee has high economic value but it is difficult to grow and care for, has low yield, poor resistance to pests and diseases. Harvest time is usually 3-4 years after planting. Arabica has a lifespan of about 25 years. Under natural conditions, this coffee tree can reach a lifespan of 70 years.

2. Arabica Instant coffee production process

Each coffee brand has its own production process to create a brand, but the main difference is in the final flavor mixing step or coffee quality as well as production machinery. However, instant coffee often shares the same production process as follows:

2.1. Selection of fresh Arabica coffee beans

“Picking ripe  Arabica coffee berries” is a seemingly simple task, but it greatly affects the quality of Arabica coffee. Similar to biting into an unripe apple, you will notice a sour taste.

The same goes for Arabica coffee, even if there are 85% red ripe fruits in a bag of Arabica coffee, only 15% are nearly ripe, and they will exhibit a slightly sour, slightly acrid taste in the final cup of coffee served to customers.

Ensuring the picking of ripe Arabica coffee is one of the most fundamental and also the most difficult aspects of our Arabica coffee processing.

2.2. Roast and grind Arabica coffee powder

• Arabica coffee you choose is good quality beans, which have been dried and moved to the roasting stage.
• Roasting time is from 18-25 minutes/batch according to standard and using a roasting machine according to technology will help keep the natural aroma.
• Roasted Arabica coffee beans must be ripe from the inside out, the seeds will expand evenly, without burning edges, without calluses, and with beautiful colors.

2.3. Powder grinding

After roasting, you switch to the grinding stage, the Arabica coffee powder you should grind to a large size to make it easier to extract.

4.3. Arabica Coffee Extraction

Extraction is the stage of extracting nutrients in Arabica coffee from the coffee grounds, you dissolve the Arabica coffee with hot water to extract an extraction solution with a solute concentration of about 25-35%.

• We pour the coffee into a well-insulated tower extractor.
• Then people pump hot water about 80-90 degrees Celsius from the bottom of the tower to extract the coffee.
• When hot water passes through the coffee in the tower, the extraction of substances in the coffee will take place. The solutes will form a solution at the top of the tower, and the amount of solute collected at the top of the tower, and the amount of solute at the top of tower will increase gradually and will be continuously replaced at the towers.
• The extraction process many times helps the nutrients in the coffee be extracted completely, limiting the amount of fine powder that dissolves deeply into the extracted water, which will be difficult in the later stage of spray drying. The concentration of Arabica coffee solution after extraction will reach about 20-22%, which will meet the standard.

4.4. Concentrate Arabica coffee extract

• • After extraction, we still have to go through a concentrated step before taking it to spray drying because the concentration of coffee is still dilute, if you dry it, it will consume a lot of electricity and take a long time to dry.
  • Therefore, Arabica coffee juice after extraction is concentrated by a vacuum concentrator to a concentration of about 30-33%.
  • The process of concentrating the coffee solution is absorbing heat and quickly evaporates to the required concentration, then stops.

4.5. Arabica Spray-dried instant coffee

After the concentration is complete, the coffee solution you proceed to put in the spray dryer to spray dry into a powder.

The concentrated coffee solution is pumped into the spray disc of the spray dryer, where the multi-hole punched disc has a large rotation speed of up to 22000 rpm, helping to create mist when sprayed into the drying chamber.

High-temperature heated air is pumped into the drying tower, which dries the mist extract into a powder in just a few seconds. The arabica-dried instant coffee powder falls to the bottom of the collection tower at the bottom of the cyclo.

The resulting instant coffee has a moisture content of 1-2%, with a beautiful dark brown color.

3. How to purchase Arabica Spray Dried Instant Coffee Powder from Vietnam?