Vietnam Natural Arabica Coffee Beans ( Arabica Dry Processing) – Grade 1: After being harvested, Arabica coffee berries are not freshly milled, but dried until the moisture content drops to about 12 to 13%. Normally, 1 batch of dried coffee takes 25 -30 days. After that, the dried coffee berries are ground by a coffee grinder to remove the outer skin and dry husks to produce the finished green coffee.
After being harvested, Arabica coffee berries are not freshly milled but dried until the moisture content drops to about 12 to 13%. Normally, 1 batch of dried coffee takes 25 -30 days. After that, the dried coffee berries are ground by a coffee grinder to remove the outer skin and dry husks to produce the finished green coffee, the processing process is normally done as follows:
► Harvest ripe Arabica coffee fruits.
► Remove impurities such as branches, leaves, soil, rocks, and other foreign bodies, dried fruit, green fruit, and young fruit from the ripe fruit mass.
► Dry in natural sunlight or machine dry.
► Preserve by storing dried coffee cherries in sacks placed high above the screen to create ventilation.
Coffee in Vietnam is mainly processed by this storage method, and most of the coffee after being harvested and dried is dried in the yard for many days. Nutrients in coffee beans are lost more or less, changing the inherent pure flavor and taste of coffee.
In addition, drying in the yard also causes coffee beans to be mixed with more impurities, or dirty, so the economic value of coffee processed by the dry method is usually not high compared to the processed Arabica coffee method wet processing.
Interestingly, there are coffee berries that will even dry out from the tree before they are harvested. In areas where the sun is hot, there is little rain, the climate is dry and the coffee is harvested during this season, coffee will often have that phenomenon. The sun is so strong that it will make the coffee cherries dry right from the tree.
These berries will give the coffee a leathery smell. When harvesting a coffee garden, there will be coffee berries that are forgotten, not harvested. These fruits will also be “dry processed” on the tree, even dry as hard as stone. These beans are all considered as defects in the assessment of coffee quality, especially for export coffee.
For regions that don’t get a lot of suns, dry processing also begins with picking, just like wet-processed coffee. Subsequent drying will be done in a way that does not require too much sunlight but requires air convection around the beans.
Therefore, drying the coffee can be done on a trellis, not leaving the coffee to dry directly on the ground or just on a tarp above the ground. Materials commonly used to make drying racks can be nylon mesh or cloth mesh.
During the drying process, the coffee fruit will dry out, and the outer shell and the flesh will dry out and stick to the husk. The inner silk shell will stick to the coffee beans.
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.
With many years of experience in production, processing, and quality management, Helena Coffee is proud to be a supplier of high-quality and stable Cau Dat dry processed Arabica coffee at a reasonable price.
The successful construction of a closed model from the stage of collection, selection, and preliminary processing to the stage of operation, supply, and distribution of products.
One thing to note to customers is that the impurity content in dry processed Arabica green coffee is quite high, which easily leads to the quality being affected.
The advantage of this line is that the cost is very cheap, when there are measures to treat impurities, this line can be a choice that brings great profits. If you are interested, please contact Helena Coffee for more advice on this line!
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.