Helena Coffee’s Cleaned Robusta Green Coffee Beans are meticulously sorted and graded, ensuring high-quality, unroasted Robusta coffee. The beans undergo thorough color sorting using imported machines to eliminate impurities, black beans, and defective beans, guaranteeing a premium product.
Robusta coffee is often recognized for its bold flavor and high caffeine content, making it a popular choice for espresso and blends. A key method for producing high-quality Robusta beans is through dry processing, also known as natural processing. In this section, we will explore the dry processing method in detail and how it contributes to clean Robusta beans, as well as the importance of bean grading to ensure consistent quality.
Let me know if you’d like me to build on this content or dive deeper into any specific aspect of the dry processing or bean grading process for Robusta coffee.
The specific requirements for moisture content, screen size, percentage of broken/black beans, impurities, microbiological limits, heavy metal content, and chemical residues in coffee beans vary depending on the stringency of each market. In this section, we will delve into the export standards for dry-processed Robusta coffee, specifically for screen sizes 18 and 16.
1. Export Standards for Dry-Processed Robusta Coffee (Robusta Clean), Screen Size 18, and Packaging Specifications:
2. Export Standards for Dry-Processed Robusta Coffee (Robusta Clean), Screen Size 16, and Packaging Specifications:
Key Points:
By adhering to these export standards, Vietnamese Robusta coffee producers can ensure their product meets the stringent quality requirements of various markets, strengthening their position in the global coffee trade.
Additional Considerations:
“Unwashed Robusta” beans undergo a natural drying process, known as “dry processing” or “natural dry” processing, where coffee cherries are sun-dried. This results in “Robusta green” beans, which have a unique flavor profile often described as fruity or earthy. These unroasted beans are the essential raw material for producing the bold and flavorful “dry Robusta” coffee loved by many
Dry processing, while seemingly simple, involves careful management at every stage to produce clean, high-grade Robusta beans that meet the stringent export standards discussed earlier. Let’s delve deeper into the critical aspects of dry processing that contribute to achieving this goal.
Harvesting and Sorting: The journey begins with selective hand-picking of ripe cherries, ensuring only mature fruits are processed. This initial sorting minimizes the presence of unripe or overripe cherries, which can negatively impact the final bean quality.
Drying: The freshly harvested cherries are spread out on drying patios or raised beds, exposed to the sun. Consistent turning and raking are crucial to ensure even drying and prevent mold growth. Careful monitoring of moisture levels is essential to achieve the desired 12.5% or lower moisture content, a key factor in preventing spoilage and maintaining bean quality during storage and transport.
Hulling and Cleaning: Once the dried cherries reach the optimal moisture level, they undergo hulling to remove the dried outer layers (exocarp and mesocarp). Subsequent cleaning processes, including winnowing and screening, separate the beans from any remaining impurities like stones, twigs, and defective beans.
Grading and Sorting: The cleaned beans are then graded based on size and density, ensuring uniformity and consistency. This process also helps identify and remove any remaining defective beans, contributing to the high-grade quality required for export.
Storage and Packaging: Proper storage in clean, dry conditions is vital to preserve the quality of the processed beans. Packaging in jute bags, as per export standards, further protects the beans from contamination and damage during transport.
By adhering to these meticulous practices throughout the dry processing journey, Robusta coffee producers can consistently achieve clean, high-grade beans that meet or exceed international quality standards. This not only enhances the reputation of Vietnamese Robusta coffee but also ensures its competitiveness in the global market.
At Helena Coffee Vietnam, we take pride in our meticulous dry processing methods, ensuring we deliver clean, high-grade Robusta beans that meet stringent export standards. Join us as we explore the journey of the coffee bean from harvest to packaging, and discover how we achieve exceptional quality through this natural processing method.
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羅布斯塔清潔 S16 S18 | 一級 | 越南達樂省Helena Coffee 的清潔羅布斯塔綠咖啡豆經過精心篩選和分級,確保高品質的未烘焙羅布斯塔咖啡。這些咖啡豆通過進口機器進行徹底的顏色篩選,以消除雜質、黑豆和瑕疵豆,保證產品的優質。
روبوستا نظيفة S16 S18 | الدرجة الأولى | داكلاك فيتنامتُعد حبوب البن الخضراء من روبوستا النظيفة من Helena Coffee منتجًا عالي الجودة، حيث يتم فرزها وتصنيفها بدقة لضمان جودة عالية. تمر الحبوب بعملية فرز دقيقة باستخدام آلات مستوردة لإزالة الشوائب والحبوب السوداء والحبوب المعيبة، مما يضمن منتجًا ممتازًا.
Vietnam shines as the top global exporter of robust and flavorful Robusta coffee, with its lush Central Highlands provinces—Kon Tum, Gia Lai, Dak Lak, Dak Nong, and Lam Dong—dedicating around 90% of their coffee fields to this thriving crop.
This bountiful bean also thrives in midland regions like Vung Tau and Dong Nai, known for their high yields. Delve into the aromatic world of Robusta coffee through renowned growing regions such as Pleiku, Ayun Pa, Buon Ho, and the iconic Buon Ma Thuot—celebrated as Vietnam’s coffee capital.
Nestled at an elevation of 500m-600m above sea level, the Central Highlands of Vietnam boast rich red basalt soil and a cool, rainy climate—perfect conditions for cultivating exquisite Robusta coffee for centuries. This region’s beans are famed for their potent caffeine content, bold flavors, and low acidity, enticing coffee aficionados worldwide.
Yet, the allure of Central Highlands coffee lies in its unique regional nuances. Some beans enchant with silky notes of butter, oil, or caramel, while others capture the essence of the sun-kissed highlands and crisp mountain breezes. Discover the captivating tastes that have made Central Highlands coffee a cherished treasure for generations.
Climate factors such as precipitation, temperature, and humidity play a crucial role in shaping a coffee’s maturation, overall flavor, and quality. Coffee-producing countries either boast naturally ideal conditions for growth or employ innovative techniques to enhance their ecosystems.
Robusta coffee, in particular, thrives in a harmonious dance with its environment, flourishing under the tender care of nature’s elements. As you indulge in its rich, bold flavors, you’ll savor the exquisite results of this intricate interplay.
500m – 800m
17℃
71%
Coffee processing involves separating the bean from the cherry, with popular methods like washed, dry, and honey, among others. Each technique emphasizes different aspects to create unique flavors, inviting you to explore and savor the diverse world of coffee.
Fully Washed
Sun-dried
Fully Washed
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
Dec – Sept
Dak Lak Province, nestled in Vietnam’s Central Highlands, earns its title as the “capital” of Vietnamese coffee with its sprawling green coffee fields cascading across the region’s basaltic hills, bathed in sunlight and caressed by gentle winds. Home to numerous distinguished coffee brands, Dak Lak’s exceptional beans have captured hearts worldwide, with exports reaching over 80 countries and territories, solidifying its global reputation for exceptional coffee.
Embarking on a journey from crop to cup, our innovative startup excels in exporting and processing Vietnamese Robusta and Arabica coffee. Driven by the mission “Together make a better world,” we aspire to reshape the coffee industry globally.