Arabica Coffee Fully Washed Grade 2 – Commercial Arabica Coffee
- Elevation: >1150m
- Processing: Fully-Washed
- Ripe Rate: 90-92%
- Moisture: 12.5%
- Foreign Matter: 5%
- Black: 5%
- Broken: 2%
- Rate on Sieve: 90%
- Bean size (Sieve): S18, S16
- Capacity: 6000 tons/year
- Price per kilogram: $/kg
Arabica Coffee Fully Washed Grade 2 – Commercial Arabica from Lam Dong
Arabica Coffee Fully Washed Grade 2 is the value grade of Helena Coffee Vietnam’s washed Arabica: coffee grown above 1,150 m in Lam Dong, fully washed and screened to S18 and S16, with 12.5% moisture and up to 5% black and 2% broken beans. With an annual capacity of 6,000 tons, it gives roasters and traders a reliable, affordable Arabica for large-volume blends.
Where Grade 2 fits in your blend
Most commercial blends do not need a specialty Arabica; they need a clean, consistent Arabica at the right price. The fully washed process gives this lot the clean cup of washed coffee, while the Grade 2 tolerance for black and broken beans keeps the price close to the market. Cherries are picked at 90–92% ripeness, pulped, fermented, washed and dried before hulling and screening. For global Arabica supply and price data, see the International Coffee Organization.
Arabica Coffee Fully Washed Grade 2 is especially popular with roasters producing ground coffee for supermarkets, coffee for the food service sector, and capsules where a dependable flavour at a competitive cost is more important than a high cupping score.
Specifications
| Origin | Lam Dong, Vietnam |
|---|---|
| Species | Arabica (Coffea arabica) |
| Elevation | Above 1,150 m |
| Processing | Fully washed |
| Grade | Grade 2 commercial |
| Ripe rate | 90–92% |
| Bean size | S18, S16 – 90% on sieve |
| Moisture | 12.5% max |
| Black beans | 5% max |
| Broken beans | 2% max |
| Capacity | 6,000 tons/year |
| Packaging | 60 kg jute bags; jumbo bags on request |
Cup profile of Arabica Coffee Fully Washed Grade 2
Expect a clean, medium-bodied cup with mild acidity, nutty and chocolate notes and a smooth finish. Arabica Coffee Fully Washed Grade 2 performs best at medium to medium-dark roasts and blends easily with Brazilian naturals or Vietnamese robusta. In a typical 70/30 Arabica-robusta blend it provides the aroma and smoothness, while the robusta brings body and crema.
If you need a cleaner appearance for whole-bean retail packs, step up to our Grade 1 wet processed Arabica; for ground and blended products, this commercial Arabica coffee gives you the best value per kilo.
Wholesale terms
- MOQ: 1 × 20 ft container (320 bags × 60 kg ≈ 19.2 MT).
- Packaging: 60 kg jute bags; 1,000 kg jumbo bags on request.
- Pricing: FOB Ho Chi Minh City, CFR or CIF, quoted against the New York Arabica market and fixed by signed PI.
- Payment: 30% T/T deposit and 70% balance by T/T, or irrevocable L/C at sight.
- Lead time: 2–3 weeks from PI confirmation.
- Documents: commercial invoice, packing list, bill of lading, Certificate of Origin, ICO certificate, phytosanitary and fumigation certificates.
Frequently asked questions
What does Grade 2 mean for Arabica?
Grade 2 allows a higher share of black and broken beans than Grade 1, in this lot up to 5% black and 2% broken. The coffee is still fully washed and screened; the grade mainly affects appearance and price.
How much can you supply?
Our annual capacity for this lot is about 6,000 tons, so we can support monthly container programmes.
Is Arabica Coffee Fully Washed Grade 2 good for espresso?
Yes, as part of a blend. Combined with robusta or a Brazilian natural, it gives a smooth, balanced espresso at a competitive cost.
Do you offer a cleaner grade of Arabica coffee fully washed?
Yes. Our wet processed Arabica Grade 1 from Cau Dat is sorted to 0.1% black and broken beans and suits whole-bean retail packs and single-origin roasts.
Related products from Helena Coffee
You may also be interested in Wet processed Arabica Grade 1, Arabica Grade 1 S18 washed, Arabica natural processed S18/S16, or browse our full range of Vietnamese Arabica green coffee beans.
Get a competitive offer on Arabica Coffee Fully Washed Grade 2 for your next blend. Contact Helena Coffee at info@helenacoffee.vn, WhatsApp +84 789 818 828, or via our contact page.
Certifications
Discover the Alluring Aromas of Vietnamese Arabica Coffee
Vietnamese Arabica coffee captivates the senses with its exquisite flavors, hailing from the enchanting highlands of Cau Dat – Da Lat. As the country’s hidden gem, this exceptional bean boasts a unique and refined taste profile that sets it apart from its more widely-known counterpart, Robusta.
The cool climate and fertile soil of Cau Dat – Da Lat nurture these Arabica beans to perfection, allowing them to develop their full aromatic potential. As you indulge in the rich and complex notes of Vietnamese Arabica, you’ll uncover a delightful world of flavors that embody the dedication and passion of its growers.
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
Elevated at over 1500 meters above sea level, the captivating Cau Dat – Da Lat region features a consistent temperate climate, with maximum temperatures never surpassing 33°C and minimums remaining above 5°C. The area’s fertile basaltic soil presents the optimal conditions for cultivating premium Arabica coffee.
Cau Dat’s distinguished Arabica exhibits a sophisticated blend of mild acidity and a hint of bitterness. Its transparent amber hue embodies the pristine environment from which it originates. The refined aroma harmonizes notes of syrup, fresh fruits, honey, toasted bread, and sunlit afternoons, creating a memorable sensory experience that captivates even the most discerning coffee aficionados.
Cau Dat’s Arabica confidently stands among the world’s elite coffee varieties, showcasing its unparalleled quality and the extraordinary potential of Vietnamese 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
Export
Dec – Sept
Cau Dat - Da Lat
Nestled just 24km from Da Lat city in Lam Dong Province, Cau Dat resides within the renowned Central Highlands of Vietnam. Boasting an ideal elevation and climate, this region has emerged as one of the premier locations for growing exceptional Arabica coffee.
With a vast expanse of 1,110 hectares dedicated to coffee cultivation—86% of the agricultural area—Cau Dat focuses predominantly on Arabica coffee, which makes up 98% of the total coffee crop. Remarkably suited to the local natural conditions, Cau Dat’s coffee plants thrive with minimal impact from pests. Each hectare yields an impressive 18-20 tons of fresh coffee cherries, equivalent to 4 tons of coffee beans, outpacing productivity in many other regions.
Discover the magic of Cau Dat’s Arabica coffee, where the perfect blend of elevation, climate, and dedication to quality come together to create a truly remarkable and unforgettable coffee experience.
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.
