Robusta Green Coffee Beans From Vietnam: Vietnam has been and is currently the world’s largest exporter of Robusta coffee. Why does Vietnam’s robusta coffee have such a large quantity? What makes Vietnamese coffee special in the eyes of international friends? Let’s find out with Helena Coffee to answer these questions.
What is Robusta green coffee?
Robusta coffee is grown frequently in low mountainous places because it enjoys sunshine and tropical climates. This particular coffee type exhibits excellent disease resistance. Robusta coffee beans have a distinctively bitter flavour and a lot of caffeine.
Robusta green coffee is the main export from Vietnam, which places it first in the world for robusta coffee exports and second overall for coffee exports.
Vietnam is renowned for jackfruit coffee (Coffee Liberia & Excelsa) and culi coffee/cherry coffee in addition to Arabica and Robusta (peaberry). Culi coffee is a mutant form of popular coffee kinds like Arabica or Robusta, with just one coffee bean present as opposed to two. Because of this, Culi coffee contains more caffeine than usual.
Robusta green coffee classifications
The seeds of the coffee cherry, a little, vivid fruit, are what we use to make and consume coffee every day. Each cherry has two seeds inside of it (unless it’s a peaberry, in which case there is just one huge, spherical seed).
This implies that the first step after harvesting the fruit is to remove the seeds in order to create a cup of coffee, but it’s much easier said than done.
Each coffee fruit has multiple layers: the outer skin (pulp) or exocarp; the mucilage or mesocarp, a silky, sticky layer that contributes significantly to the sweetness of the coffee; a papery layer or endocarp known as parchment; and the silverskin, a membrane that encases the two seeds.
There are 3 methods of coffee processing commonly used today, dry processing, wet processing, and honey processing.
Accordingly, green coffee is divided into 3 main types:
Grading by grain size is increasingly being used in the coffee business; while there may be regional variations in practical application, this methodology is generally accepted in many nations. Which, after drying, will have perforated metal plates of various sizes, ranging from 8 to 20/64 inches.
Rarely are sieve diameters measured in millimetres rather than on a scale of 1/64 of an inch. In other words, sieve 18 indicates 18/64 inches, while sieve 16 is 6.3mm when measured in mm.
Every country that produces coffee uses the same size sieve, although the names are radically different. For instance, a particularly huge bean (19–20 1/64 inch) is referred to as Supremo in Colombia and AA in Africa.
The beans that remain on the 18/64 inch sieve after placing a handful of green coffee beans on it are known as sieve 18, whereas the beans that fall through and land on the 16/64 inch sieve are known as sieve 16.
But it’s unlikely that this categorisation is entirely correct (For example, due to the high density, some particles are small but cannot fall). As a result, SCA‘s grading method permits a 5% deviation from sieve measurements (i.e. in 100 beans on sieve 18 there are allowed 5 smaller or larger beans).
The taste of Vietnamese Robusta green coffee beans
Is a type of coffee with a large output in Vietnam, grown mainly in the Central Highlands
The taste of Robusta coffee is quite strong, with a strong bitter taste, not sour, mild aroma, light brown water, and sufficient caffeine content.
Their taste is described as very similar to oatmeal. When smelling unroasted Robusta coffee, it will smell like fresh peanuts, when roasted with pure wood, there will be a faint aroma, the taste of Robusta coffee ranges from neutral to very harsh.
Why does Vietnam’s robusta coffee have large quantities?
To answer this question, let’s consider the natural conditions of the Central Highlands, the largest coffee-growing region in Vietnam. This is the place with the most suitable climate and soil for growing robusta.
Fertile basalt soil, a tropical climate, is divided into 2 seasons: rainy and dry. Along with that are the experience of growing coffee that many generations of people in the Central Highlands have produced delicious and quality Robusta coffee beans.
And yet, the Central Highlands has high air humidity for coffee trees to grow. The low rainfall here also reduces the growth of many types of insects. Along with that, the high-temperature difference between day and night (hot sunny days, chilly nights) helps coffee grown in this area taste better.
One of the most favourable characteristics that the Central Highlands is favoured by nature to grow the largest area of coffee in the country is basalt red soil.
Accordingly, the soil in the Central Highlands is more than 80% basalt red soil with fertile, fresh and porous characteristics that are suitable for the development of industrial crops, especially coffee trees. Also because of the favourable soil characteristics, growers save the cost of buying fertilizer or watering for coffee trees to grow.
In addition to the quantity and distinctive flavour of robusta coffee, Vietnam also has a number of coffee brewing methods that bring out a rich and delicious taste that many foreign guests still often mention such as filter coffee, and coffee.
If you want to buy robusta green coffee to enjoy that special coffee taste, please contact Helena Coffee. We will provide you with the finest quality coffee beans and help you make delicious Vietnamese-style filter coffee.