Vietnam Wet-processed Robusta Coffee Beans (S16, S18)

Vietnamese Coffee Exporter

Vietnam Wet-processed Robusta Coffee Beans (S16, S18)



  • Variety: Robusta
  • Region: Daklak
  • Elevation: 800m
  • Processing: Wet Processing (Fully-Washed)
  • Ripe Rate: 98-99%
  • Moisture: 12.5%
  • Foreign Matter: 0.1%
  • Black: 0.1%
  • Broken: 0.2%
  • Rate on Sieve: 90%
  • Bean size (Sieve): S18, S16
  • Capacity: 7000 tons/year
  • Packing : 60kg/bag
John Doe
John Doe@JohnDoe.99
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Dear Helena Coffee Vietnam, Thanks to your company and the excellent service and coffee beans provided by your delightful employees. All our customers enjoyed your coffee beans with Honey Processing and Fully Washed. I would love to recommend your company to anyone who needs a coffee supplier in the future. Sincerely!
Donald Packer
Donald Packer@DonaldPacker99
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Hi Helena Coffee, I want you to know how much I appreciate the excellent service and green coffee beans you provided on the last shipment. Your attention to detail, great communication skills, and ready smile made the experience even better than I expected. I won't hesitate to bring future clients to your establishment. If I can put in a good word for you with the Import and Export manager, don't hesitate to ask. Your happy customer!
Elizabeth Turner
Elizabeth Turner@ElizabethTurner
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I wanted to drop you a note and thank you for the wonderful, amazing service and coffee you provided during my business time. Next time I go back to your office, I hope to have a couple of my closest partners with me. Relaxed and happy!

Vietnam Wet-processed Robusta Coffee Beans –The process of creating this product is truly a feat. All products are 100% ripe fruit: because in the process of peeling, the machine has floored the jar, only ripe fruits can separate the outer shell.

Moreover, the coffee is manually sun-dried, so the process of evaporating water slowly and keeping the original flavor is no exaggeration, so it is no exaggeration to say that this is the world’s best ROBUSTA product.

With the wet processing process, Robusta coffee beans are selected right from the time it is still in the coffee fruit. This helps to remove the poor quality, poor consistency coffee beans from the very beginning, helping to keep the coffee beans evenly colored in the roasting batches.

So, in terms of sensory, wet processed Robusta coffee will have a more evenly roasted color, and in terms of perception will give a balanced flavor, deep aroma, and clear and long aftertaste. In particular, coffee does not have the musty smell of unripe young coffee.

What is the difference between wet processed Robusta coffee?

The wet pre-processing method gives Robusta coffee a significant improvement in flavor.

First of all, it must be mentioned that the picking is ripe. Since wet processing is more expensive, resulting in better coffee quality, coffee cherries put into wet processing need to be harvested ripe and of the highest quality. That makes the coffee beans have a more uniform quality, and the quality of the beans is better.

Vietnam Wet-processed Robusta Coffee Beans (S16, S18)

Next, the wet processing method retains the natural flavor of Robusta better. Therefore, the wet-processed Robusta after roasting has a better taste than the dry-processed Robusta. The scent is more intense, deeper. The taste is not bitter. Especially the aftertaste is very gentle and overall very balanced. Overall very pleasant to drink.

Another difference you can notice right away when looking at the grain surface of wet-processed and dry-processed Robusta is the uniformity of color. Wet-processed Robusta has a much higher color uniformity after roasting.

Robusta beans have a much higher acid content than Arabica coffee, when combined with wet processing, there will be a residual taste. Sour processing is very harsh, and unpleasant in sensory perception, so most of them are dry processed.

Wet processing (also known as the wet fermentation – Wet Process) is a process of processing shredded coffee including the steps: of rubbing coffee cherries. to remove the pods; soak for the mucilage to ferment and then disintegrate; Finally, it is dried to obtain parchment coffee. This is a common method in countries that specialize in the cultivation of high-quality Arabica varieties in Central & South America or East Africa.

After harvesting, coffee is usually processed by two methods: dry processing and wet processing. Wet processing is usually applied to high-economic-value coffees such as Arabica. Robusta coffee is usually dry-processed. However, you can apply the wet processing method for Robusta coffee. So how is the wet processing of Robusta coffee done?

Learn about the Wet processing of Robusta coffee

The wet processing method produces higher-quality coffee products due to fermentation by the bean’s own enzymes or the participation of microbial enzymes. However, during wet processing, you need to constantly monitor to avoid the formation of undesirable flavors due to over-fermentation. If you want to process Robusta coffee by this method, please refer to and follow the steps as follows:

Step 1 – Sorting the coffee: During the harvesting process, the coffee will appear dry due to overripeness. So after harvesting, you will sort to remove the dried coffee and only get the fresh coffee. You can sort by pouring the coffee into the water tank, the dry seeds and leaves will float to the top.

Step 2 – Peeling: Wet processing is a method of fermenting coffee beans with their own enzymes or enzymes from beneficial microorganisms. However, the skin of coffee is relatively thick and difficult to decompose, so when wet processing, it can produce unexpected strange flavors. So you need to put Robusta coffee through the grinder to remove the pods.

Step 3 – Conduct grain fermentation: Grain fermentation is the process of removing mucilage. This mucus is often present in the coffee meat, which means removing the mucus also means removing the coffee bean flesh. However, if removed by rubbing, it will be very time-consuming and will lose many components that help decompose Pectin. So you need to ferment in the following order:

  • First, put coffee beans in water to soak with a ratio of 1: 1.
  • Depending on the temperature, the concentration of enzymes in the fermentation process lasts from 24 to 36 degrees.
  • When the beans are no longer slimy, but instead slightly rough, you will take the coffee out and rinse it again with water.

Step 4: Dry the coffee beans so that the moisture content in the beans reaches 12-13%.

Wet-processed Robusta, medium-roasted and dark-roasted

  • Medium roast level: Wet-roasted Robusta has a medium intensity. Mild bitterness mixed with mild sourness at the end. The aftertaste lingers after drinking.
  • Level of Dark Roast: Wet-roasted Robusta has an intense flavor. The bitterness is significantly increased compared to medium roast but not burning and not harsh. The aftertaste is sweet and rich.


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About Vietnam Robusta

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…

Attitude of coffee


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.


Fully Washed




Fully Washed


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

Oct – Apr

Dec – Sept


Dak Lak Viet Nam

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.

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