Arabica S18 Fully Washed Specialty | Lam Dong Origin
Arabica S18 fully washed specialty coffee from the Lam Dong highlands, grown above 1,200 m and graded so that at least 90% of beans stay on screen 18. A clean, bright washed arabica for roasters building single-origin filter and espresso menus.
- Fully washed · 80+ cup score (SCA 100-point form)
- Moisture 12.5% max · black, broken and foreign matter 0.1% max each
- 60 kg jute or 25 kg vacuum bags · 19.2 MT per 20 ft container
- FOB Ho Chi Minh City (Cat Lai) · CFR/CIF on request
Arabica S18 fully washed specialty coffee from Lam Dong is the lot we offer when a roaster asks for a clean, bright Vietnamese arabica with a specialty cup score. It is grown above 1,200 m, fully washed and graded so that at least 90% of beans stay on screen 18.
Vietnam is a small arabica origin: USDA forecasts 1.1 million 60-kg bags of arabica for 2026/27, against 31.4 million of robusta (USDA FAS via Daily Coffee News, June 2026). Most specialty-grade lots come from Lam Dong’s highlands around Cau Dat, Da Lat and Lac Duong.
Arabica S18 Fully Washed Specialty: Specifications
| Parameter | Specification |
|---|---|
| Origin | Lam Dong highlands, Vietnam |
| Species | Arabica (Coffea arabica); cultivar details per lot on request |
| Altitude | 1,200 m+ |
| Process | Fully washed |
| Grade | Grade 1, specialty |
| Screen size | S18: 90% min above screen 18 (7.1 mm); S16 also available |
| Moisture | 12.5% max |
| Black beans | 0.1% max |
| Broken beans | 0.1% max |
| Foreign matter | 0.1% max |
| Cup score | 80+ (traditional SCA 100-point cupping form) |
| Crop | Current / new crop |
| Packing | 60 kg jute or 25 kg vacuum bags; GrainPro liners or 1,000 kg jumbo bags on request |
Eighty points on the SCA form is the long-standing specialty threshold; the SCA’s newer Coffee Value Assessment drops the single 100-point score, so check which protocol any quoted score uses.
Cup Profile & Applications
The cup is clean, with bright acidity, a balanced body, a smooth finish and floral, citrus notes. With the fruit removed before drying, washed coffees tend to show acidity and origin character more clearly than naturals or honeys.
- Filter and pour-over: light to medium roasts keep the acidity and florals in focus.
- Single-origin espresso: a brighter shot than a classic chocolate-heavy blend.
- Blends: the clean, high-acidity part of a house blend, including robusta-based blends.
Not the right fit for a heavy, low-acid dark-roast base: a natural or honey processed arabica gives more body, and robusta adds crema at lower cost.
Processing & Quality Control
In a fully washed process, the cherry skin and pulp are removed, the mucilage is broken down by fermentation and washed off, and the clean parchment is dried before hulling. That is also why washed coffee looks greener than natural coffee on the sample tray.
The dried beans (12.5% max moisture) are hulled, screen-graded and sorted to 0.1% max each for black beans, broken beans and foreign matter. Our guide to the Vietnamese coffee grading system explains how grades and screens are defined.
- Every lot is cupped and graded before shipping.
- Pre-shipment samples (PSS) let you approve the actual lot; SGS, Cotecna, Cafecontrol or Vinacontrol inspection on request.
- Helena is certified to ISO 22000:2018 and HACCP, Halal-certified and an FDA-registered facility.
Packing, Shipping & Ordering
- MOQ: from 1 MT; the standard shipment is one 20 ft container of 19.2 MT (320 × 60 kg bags).
- Packing: 60 kg jute or 25 kg vacuum bags; GrainPro liners or jumbo bags on request; containers lined with kraft paper and desiccants.
- Terms: FOB (free on board) Ho Chi Minh City, Cat Lai port; CFR/CIF on request. Priced against the New York arabica market plus or minus a differential, fixed in a signed PI or contract.
- Lead time: about 2–4 weeks from PI; monthly or quarterly contracts available.
- Payment: 30% T/T deposit and 70% against copy of B/L, or irrevocable L/C at sight.
- Documents: commercial invoice, packing list, B/L, certificate of origin, ICO certificate of origin, phytosanitary and fumigation certificates, COA.
Helena exports to 55+ countries. Plan to use green coffee within about 12 months of shipment, stored cool and dry; our green coffee storage notes cover warehouse conditions.
Related Products
- Vietnam arabica washed coffee beans: Grade 1/S18 washed Lam Dong arabica for regular programs, milder and medium-bodied.
- Wet processed arabica coffee Vietnam: the classic fully washed Grade 1 (S16, S18) for year-round volume.
- Specialty arabica honey coffee beans: our Cau Dat honey lot, sweeter and fuller-bodied.
- All arabica green coffee beans.
Frequently Asked Questions
What makes this lot specialty grade?
It scores 80+ on the traditional 100-point SCA cupping form, the long-standing specialty threshold, and is sorted to 0.1% max black, broken and foreign matter. Every lot is cupped and graded before shipping, and you can approve a pre-shipment sample before loading.
What does S18 mean?
Screen 18 is a sieve with round holes of 18/64 inch, about 7.1 mm, and at least 90% of this lot stays on it. Larger, even beans roast more uniformly, which keeps batches consistent. S16 grading (about 6.3 mm) is also available.
Which arabica variety is in this lot?
It is sold as Lam Dong arabica, not as a single named cultivar. Ask our team for the current lot details. If your customers want a variety story, look at our single-variety Moka and Yellow Bourbon lots from the same highlands.
Can I order less than a full container?
Yes. MOQ is from 1 MT, and 25 kg vacuum bags suit smaller roasters. A full 20 ft container (19.2 MT) is usually the most economical way to ship, and we reply to every quote request within 24 hours with a current FOB or CIF price.
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.
