Vietnam Wet Processed Arabica Green Coffee (Fully Washed) – Grade 1 (S16, S18)

Vietnamese Coffee Exporter
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Vietnam Wet Processed Arabica Green Coffee (Fully Washed) - Grade 1 (S16, S18)

5/5

$6,150.00

  • Variety: Arabica
  • Region: Cau Dat, Lam Dong
  • Elevation: 1350m
  • Processing: Wet Processing (Fully-Washed)
  • Ripe Rate: 98-99%
  • Moisture: 12.5%
  • Foreign Matter: 0.1%
  • Black: 0.1%
  • Broken: 0.1%
  • Rate on Sieve: 90%
  • Bean size (Sieve): S18, S16
  • Capacity: 6000 tons/year
  • Packing : 60kg/bag
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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.

1. Vietnam Wet Processed Arabica Green Coffee – The most popular coffee in the world


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.

2. How to produce Arabica Fully Washed Processing in Vietnam?

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:

  • First step: Cleanse impurities. After harvesting, no matter how careful it is, there is still a quantity of dry, unripe, or wormed coffee cherries that will reduce the quality of the coffee batch. In addition, small twigs, coffee leaves, rocks and dirt, and other impurities will be mixed in the coffee lot through the harvest. Preliminary processing, grading, and cleaning of ripe coffee cherries are essential and should be done soon after harvest and usually done by washing ripe coffee cherries in a bucket full of running water. The coffee then goes through a vibrating machine to screen the beans, which separates ripe and unripe cherries, large and small.
  • The second step: This stage is done by a machine that rubs, peels, and removes the flesh and mucus from the coffee beans. After sorting, it is necessary to immediately rub the coffee berries to avoid affecting the quality of the coffee. This stage separates the skin, meat, mucus, and coffee beans, and the coffee is cleaned. This step makes an essential difference between the dry and wet processing methods.
  • The third step: is the fermentation process. Since the pulp and mucilage of the fruit that is separated from the bean by mechanical means are often left around the coffee beans and will have an adverse effect on the quality of the coffee, further work must be done—cleaned by chemical means. Grain coffee beans are aged in large vats and left to ferment by natural enzymes and additional enzyme preparations. For most coffees, the mucus removal process takes 24 to 36 hours, depending on the thickness, temperature of the mucus layer, and concentration of enzymes. After fermentation, the mucus around the coffee beans loses its dense texture and is easily removed by water.
  • Fourth step: Drying stage. After fermentation, coffee beans are washed with clean water, containing about 57% – 60% moisture content, and transferred to the drying stage. The drying process ends when the coffee moisture level is 12.5%. Coffee beans can be dried in a concrete yard or by electric drying. Sun exposure takes between 8 and 10 days, depending on ambient temperature and humidity. Dryer-dried coffee dries faster. However, the process must be carefully controlled to be satisfactory and economical without damaging the coffee quality.
  • Fifth step: Storage. After drying, the parchment coffee will be stored and milled into green coffee before packing for export or being put into the roaster during the roasting process.

3. Where to buy Vietnam Arabica?


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!

Certifications

Rainforest Alliance Certified
Fairtrade Cetified
USDA Certified

About Vietnam Arabica

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

fine_robusta_coffee

Environment

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.

Precipitation

1500m+

Temperature

17℃

Humidity

71%

Attitude

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.

Attitude of coffee

Processing

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.

Washed

Fully Washed

Dried

Sun-dried

Natural

Fully Washed

Timeline

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

Harvest
Oct – Apr
Export

Dec – Sept

dak-lak

Cau Dat - Da Lat

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.

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