We offers high quality Coffee Bean sourced from Vietnam.
Vietnam is the second-largest exporter of coffee beans in the world. There are currently five varieties of coffee beans produced in Vietnam: Arabica, Robusta, Culi, Cherry, and Moka. The two main varieties for export are Arabica and Robusta. Vietnam is the world’s leading exporter of Robusta coffee. Four provinces that grow the most Robusta coffee beans in Vietnam are Dak Lak, Lam Dong, Gia Lai, and Dak Nong. Robusta coffee is grown in 550,000 ha, which covers 90% of Vietnam’s land that is used for coffee cultivation. The Arabica coffee variety accounts for about 5% of the country’s total production and other varieties make up the remaining 5%. Arabica coffee tends to have a smoother, sweeter taste, with flavor notes of chocolate and sugar, and also hints of fruits or berries. Robusta, on the other hand, has a stronger harsh and bitter taste with grainy or rubbery overtones.
- Variety Robusta, Arabica
- Color lack, Dark brown, Light brown, Green
- Cultivation Type Conventional, Organic
- Processed Style Dried, Wet, Honey
- Size Various sizes from 3 to 8mmSieve/ScreenS8 to S20
Differences in Processing Styles
1. Dried Processing (Unwashed)
After harvest, coffee beans are taken to dry under the sunlight. During the drying process, the beans are spread evenly and stirred frequently to avoid waterlogging or fermentation. After the beans are dried, a processing machine is used to remove the skin and flesh from the seeds. This method allows coffee beans to have a fruity flavor. The Dried Processing style is the most popular and cheapest method. Some buyers add Wet Polish or Cleaning options to have higher quality:
– Wet Polishing: After the coffee beans are dried, they are fed into a high-pressure pump system that is sprayed continuously to create friction. The friction will peel off the silk remaining on the coffee and make the surface of the coffee beans more defined and beautiful.
– Cleaning: The rate of black, broken seeds from the Dried Processing method is 2 to 5%. With Cleaning, the coffee beans are screened again, removed of impurities, and have a rate of black, broken seeds of 0.1%.
2. Wet Processing (Fully Washed)
For high-quality coffee beans, the Wet Processing method will be used to ensure the best quality of the finished products. After being harvested, the coffee beans are milled (only ripe seeds are collected and the number of green beans must be limited to the maximum). The beans are treated with water, the outer layer oil is filtered out, and the rest are fermented. Fermentation is only completed when the husk becomes rough and viscous. Finally, the coffee beans will be washed and dried; the outer husk will then be removed to produce the finished seeds.
3. Honey Processing (Semi washed)
Although similar to the Wet Processing method, this process will not remove all or retains all of the viscous substance before drying. This will give the coffee beans a dark brown color similar to honey. Coffees processed in this way will retain a lot of sweetness and increase flavor when enjoyed. Honey processing increases the sweetness and keeps the coffee flavor.