Arabica S18 Fully Washed | Arabica Specialty | Lam Dong Origin
$4.80
- Moisture: 12.5% max
- Black: 0.1% max
- Broken: 0.1% max
- Foreign matter: 0.1% max
- Above scr. 18: 90% min
- Packing: jute bag, PP bag, jumbo bag, bulk bag
- Net weight of bag: 60kg, 1000kg
Arabica S18 Fully Washed | Arabica Specialty | Lam Dong Origin
Product Description: Helena’s Arabica S18 Fully Washed coffee beans are a premium selection from the lush highlands of Lam Dong, Vietnam. These beans are meticulously cultivated and harvested to ensure the highest quality and flavor profile. The S18 grade signifies the large size of the beans, which are carefully sorted to meet stringent standards.
Key Features:
- Origin: Lam Dong, Vietnam
- Processing Method: Fully Washed
- Grade: S18
- Bean Type: Arabica
Processing Details: The fully washed process involves removing the mucilage from the coffee cherries before drying, which enhances the clarity and brightness of the coffee’s flavor. This method is known for producing a clean and vibrant cup with distinct acidity and a smooth body.
Flavor Profile: Expect a well-balanced cup with notes of citrus, floral undertones, and a hint of sweetness. The fully washed process accentuates the natural characteristics of the Arabica beans, resulting in a refined and sophisticated coffee experience.
Ideal For:
- Specialty coffee enthusiasts
- Baristas and coffee shops aiming to offer high-quality brews
- Home brewers looking for a superior coffee experience
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.
