Robusta Fully Washed Processed Coffee Beans – S18, S16: Characteristic passionate coffee aroma, strong taste with a mildly bitter aftertaste, then sweet and seductive, very suitable for the traditional Vietnamese filter style.
Wet processed robusta coffee has a higher uniformity of up to 97-98%, not only uniform in color but also uniform in grain size, and is very delicious when brewed.
Wet-processed robusta coffee is usually hand-picked, choosing only the ripe fruit on the tree. Should choose traditional robusta coffee beans, small beans but a very tasty drink, different from high-yielding Robusta coffee, seeds as big as a thumb, empty intestines, taste pale, not delicious.
The advantage of wet-processed robusta coffee is to help develop the maximum flavor in the beans. However, if the staff is inexperienced, it is easy to form undesirable flavors due to over-fermentation. At the same time, this process is quite expensive, uses many machines, and the amount of wastewater is large.
After completely removing the viscous from the fermentation process, the coffee is washed again to remove the fermentation by-products. Then the coffee is left to dry. In particular, wet-processed robusta coffee is often dried on a net in a closed cage to avoid dust and external agents from affecting the quality of coffee beans.
Besides wet-processed robusta coffee, Motherland coffee also specializes in providing hand-selected, hand-selected dry-processed robusta coffee for both filter and machine brewing.
Robusta coffee with each land brings different flavors, delicate and superior to other lands. For example, the best Robusta in Buon Ho, Dak Mil, and good Robusta coffee in Dak Ha in Kon Tum province….
In addition, contributing a large output of Robusta coffee must be mentioned in Binh Duong, Binh Phuoc, Dong Nai… However, the taste is a bit more attached than Robusta coffee in the Central Highlands.
Robusta green coffee includes many lines and is cultivated in many different localities, corresponding to its quality and price.
The method of wet processing coffee is quite demanding and complicated. In order to produce high-quality coffee products, the hill requires knowledge and experience. Starting from selecting varieties, controlling diseases, and harvesting ripe fruits. After that, it is still necessary to perform optimal processing and post-harvest handling activities to ensure the quality of the coffee.
These Robusta beans have a much higher quality than dry processed Robusta beans due to fermentation during wet processing. Not only has the black broken rate and impurities much lower. Wet-processed Robusta gives a smoother cup of coffee and a much darker flavor.
In the global coffee market, Vietnam is the leading exporter of Robusta coffee. Robusta coffee is grown in approximately 90% of Vietnam’s coffee fields, primarily in the Central Highlands provinces of Kon Tum, Gia Lai, Dak Lak, Dak Nong, and Lam Dong.
In addition, several midland locations such as Vung Tau and Dong Nai grow this type of coffee, which produces a high yield. Pleiku, Ayun Pa, Buon Ho, Buon Ma Thuot, and other well-known Robusta coffee-growing regions… The most renowned of these is Buon Ma Thuot, which is known as Vietnam’s coffee capital.
With the characteristics of red basalt soil soil, at an altitude of about 500m – 600m above sea level and cool climate with lots of rain, the Central Highlands is very suitable for Robusta coffee and over hundreds of years, Robusta coffee here has been grown. become famous. The general characteristics of Central Highlands coffee are strong caffeine content, bold taste, and less acidity, but each region offers a different taste. Sometimes it is the greasy taste of butter, oil or caramel, sometimes it is the taste of the sun, the highland wind…
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.
500m – 800m
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
Dak Lak Province in the Central Highlands of Vietnam is called the “capital” of Vietnamese coffee because there are boundless green coffee fields on the local basaltic hills which are always full of wind and sunshine. The area is known for many coffee brands, which are not only famous at home, but also exported to more than 80 countries and territories throughout the world.