Vietnam Wet Processed Arabica Green Coffee (Fully Washed): Arabica has an intense aroma, ethereal sour taste, slightly bitter taste, and sweet aftertaste, described as the fresh taste of the early morning, making the drinker unable to forget the taste of Vietnam Arabica once tried past.
At Helena coffee, we choose the raw material of wet-processed green Arabica coffee. When done correctly, this processing method helps to ensure the intrinsic quality of the coffee beans, resulting in green coffee of uniform color and quality, avoiding defects that adversely affect the tasting quality.
Coffee produced by wet processing is always of better quality and of higher commercial value.
Arabica is the most popular coffee in the world. In Vietnam, Arabica from the Vietnam region is famous for its delicious taste, rich flavor, and excellent quality. To get the best product, Helena Coffee has carefully collected and processed to preserve the original flavor of coffee beans.
Arabica has an intense aroma, ethereal sour taste, slightly bitter taste, and sweet aftertaste, described as the fresh taste of the early morning, making the drinker unable to forget the taste of Vietnam Arabica once tried past once.
Besides the enjoyment value, Arabica also has health benefits because they are low in caffeine, so they are completely healthy for the elderly and people with heart problems. In addition, Arabica does not cause insomnia, has the effect of slowing down aging and is suitable for women.
Wet processing is more complicated than dry processing and is often applied to Arabica coffee. The main feature of damp processing is that the flesh between the beans and the coffee skin is removed before the coffee is dried.
This method requires specialized machinery and consumes a significant amount of water, so there must be a reasonable treatment process to ensure both safeties for the environment.
When done correctly, this processing method helps to ensure the intrinsic quality of the coffee beans, resulting in green coffee of uniform color and quality, avoiding defects that adversely affect the tasting quality. Coffee produced by wet processing is always of better quality and of higher commercial value.
The wet processing process mainly consists of 5 steps:
With many years of experience in production, processing, and quality management, Helena Coffee Vietnam is proud to be a reasonably priced supplier of high-quality and stable wet processed Arabica green coffee.
The successful construction of a closed model from the stage of collection, selection, and preliminary processing to the location of operation, supply, and distribution of products; helps Helena Coffee Vietnam optimize the quality control process and product stability; This makes the products that Helena Coffee Vietnam provides to customers at an excellent price with very high quality.
Today, more and more varieties of Arabica have newer, more exotic processing methods, giving a unique flavor. However, Vietnam wet processed Arabica is still the most popular and consumed product because of its stability. Taste and reasonable price. If you have any needs, please get in touch with Helena Coffee Vietnam for the advice!
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.