Arabica Natural Processed Coffee Beans – S18, S16 | Vietnam Arabica Coffee
Arabica natural processed coffee beans from Lam Dong, Vietnam: dried in the whole cherry, grown at 1,150 m+ and graded S18/S16. Full body and fruity sweetness make this a practical natural for espresso, milk drinks and blends.
- Ripe cherry rate 90–91% · moisture 12.5% max
- Black beans and foreign matter 1% max
- S18 and S16, 90% on sieve
- 60 kg jute or 25 kg vacuum bags · 19.2 MT per 20 ft · FOB Ho Chi Minh City
Arabica natural processed coffee beans dry inside the whole cherry, and that step is what typically gives naturals their heavier body and fruit-forward sweetness. This Lam Dong lot is grown at 1,150 m+, graded S18/S16 and cupped lot by lot before shipping, giving roasters natural-process character they can build a blend around.
It sits below our specialty fermented natural on ripeness (90–91% against 95–97%) and on defect limits. That makes it the practical choice when natural character goes into a blend or a milk-based espresso rather than a single-origin showcase.
Specifications
| Parameter | Specification |
|---|---|
| Origin | Lam Dong, Vietnam |
| Species | Arabica (Coffea arabica) |
| Elevation | 1,150 m+ |
| Processing | Natural (dry process), dried in the whole cherry |
| Ripe cherry rate | 90–91% |
| Screen size | S18 and S16, 90% on sieve |
| Moisture | 12.5% max |
| Black beans | 1% max |
| Broken beans | 1% max |
| Foreign matter | 1% max |
| Crop | Current / new crop (harvest Oct–Apr) |
| Packing | 60 kg jute bags or 25 kg vacuum bags; GrainPro liners on request |
Cup Profile & Applications
Full body and fruity sweetness, with the fermentation notes typical of a natural. Next to a washed arabica from the same hills, expect lower perceived acidity and more fruit.
- Espresso blends: adds body and sweetness to a washed arabica or robusta base.
- Milk drinks: fruit and body tend to hold up in milk better than a delicate washed coffee.
- Filter blends: a share of natural adds fruit to a clean washed component at medium roast.
Not the right fit? For a neutral, clean base, choose washed. For a showcase single origin with pronounced, wine-like fruit, choose our specialty natural (see Related Products).
Processing & Quality Control
In natural processing the cherries are not pulped. They dry whole, and the dried husk is hulled off afterwards, so drying is where quality is won or lost. Good practice spreads cherries in thin layers and turns them often; uneven drying and humid weather are the main risks, as Perfect Daily Grind’s raised-bed guide explains.
Our checks for this lot:
- Moisture held at 12.5% max for export.
- Screen grading to S18/S16 with 90% on sieve.
- Sorting to 1% max black beans on the optical color-sorting lines at our Dak Lak mill.
- Cupping: each lot is cupped and graded before it ships, and you approve the pre-shipment sample (PSS) before loading.
Natural green beans often look more yellow-green than washed ones. As our post on why washed coffee looks greener notes, that difference is accepted as a normal characteristic in grading.
Packing, Shipping & Ordering
- MOQ: from 1 MT. One 20 ft container holds 19.2 MT in 320 × 60 kg jute bags; a 40 ft about 26–27 MT, subject to weight limits.
- Packing: 60 kg jute or 25 kg vacuum bags. For warm or humid destinations, or long storage, ask for GrainPro or hermetic liners; containers are lined with kraft paper and desiccants.
- Terms: FOB Ho Chi Minh City (Cat Lai port), CFR/CIF on request, priced against the New York arabica market plus or minus a differential and fixed by signed PI.
- Lead time: about 2–4 weeks from PI. Current-crop volume is confirmed with your quote.
- Payment: 30% T/T deposit and 70% against copy of B/L, or irrevocable L/C at sight.
- Documents: invoice, packing list, B/L, certificate of origin and ICO certificate of origin, phytosanitary and fumigation certificates, plus COA; SGS or Cotecna inspection on request.
Since 2016 we have shipped to buyers in 55+ countries, with ISO 22000:2018, HACCP and Halal certification and an FDA-registered facility behind every container.
Related Products
- Natural arabica coffee beans Vietnam: our specialty fermented natural, 95–97% ripe with 0.5% max defects and wine-like fruit for single-origin menus.
- Arabica honey coffee beans Vietnam: a middle path between washed clarity and natural body.
- Vietnam arabica washed coffee beans: a clean washed S18 to balance a natural in blends.
Browse all arabica green coffee beans.
Frequently Asked Questions
How is this different from your specialty natural arabica?
Both are natural arabica from Lam Dong, graded S18/S16. The specialty lot is a fermented natural picked at 95–97% ripeness with 0.5% max black, broken and foreign matter, and it cups wine-like for single-origin menus. This lot, at 90–91% ripeness and 1% max black, is built for blends and espresso, where body and sweetness matter more than a showcase cup.
What does natural processing do to the cup?
Drying the seed inside its fruit usually gives more body, more sweetness and riper fruit notes than washing, with lower perceived acidity. The trade-off is variability: naturals depend heavily on drying conditions, so cup the pre-shipment sample of each lot rather than relying on last season’s sample.
Are arabica natural processed coffee beans harder to store?
Not harder, but no more forgiving either. Like any green coffee, keep them cool, dry and off the floor, away from strong odors, and use them within about 12 months of shipment. Ask for GrainPro liners for humid routes. Our green coffee storage guide covers warehouse conditions.
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.
