Vietnam Natural Arabica Coffee Beans ( Arabica Dry Processing) – Grade 1: After being harvested, Arabica coffee berries are not freshly milled, but dried until the moisture content drops to about 12 to 13%. Normally, 1 batch of dried coffee takes 25 -30 days. After that, the dried coffee berries are ground by a coffee grinder to remove the outer skin and dry husks to produce the finished green coffee.
After being harvested, Arabica coffee berries are not freshly milled but dried until the moisture content drops to about 12 to 13%. Normally, 1 batch of dried coffee takes 25 -30 days. After that, the dried coffee berries are ground by a coffee grinder to remove the outer skin and dry husks to produce the finished green coffee, the processing process is normally done as follows:
► Harvest ripe Arabica coffee fruits.
► Remove impurities such as branches, leaves, soil, rocks, and other foreign bodies, dried fruit, green fruit, and young fruit from the ripe fruit mass.
► Dry in natural sunlight or machine dry.
► Preserve by storing dried coffee cherries in sacks placed high above the screen to create ventilation.
Coffee in Vietnam is mainly processed by this storage method, and most of the coffee after being harvested and dried is dried in the yard for many days. Nutrients in coffee beans are lost more or less, changing the inherent pure flavor and taste of coffee.
In addition, drying in the yard also causes coffee beans to be mixed with more impurities, or dirty, so the economic value of coffee processed by the dry method is usually not high compared to the processed Arabica coffee method wet processing.
Interestingly, there are coffee berries that will even dry out from the tree before they are harvested. In areas where the sun is hot, there is little rain, the climate is dry and the coffee is harvested during this season, coffee will often have that phenomenon. The sun is so strong that it will make the coffee cherries dry right from the tree.
These berries will give the coffee a leathery smell. When harvesting a coffee garden, there will be coffee berries that are forgotten, not harvested. These fruits will also be “dry processed” on the tree, even dry as hard as stone. These beans are all considered as defects in the assessment of coffee quality, especially for export coffee.
For regions that don’t get a lot of suns, dry processing also begins with picking, just like wet-processed coffee. Subsequent drying will be done in a way that does not require too much sunlight but requires air convection around the beans.
Therefore, drying the coffee can be done on a trellis, not leaving the coffee to dry directly on the ground or just on a tarp above the ground. Materials commonly used to make drying racks can be nylon mesh or cloth mesh.
During the drying process, the coffee fruit will dry out, and the outer shell and the flesh will dry out and stick to the husk. The inner silk shell will stick to the coffee beans.
Dry processing is not highly stable. If you want your coffee to have an ethereal fruity taste, and a sweet, full aftertaste, the dry processing will take a lot more effort than the wet process.
While picking coffee, pickers, no matter how careful they are, will leave behind young as well as half-ripe fruits. If these unripe or underripe fruits are not filtered out of the drying batch during the first days.
These young fruits will also change color to brown like the ripe ones. This will make it difficult for us to distinguish between ripe and unripe fruits later. And, if you accept these young fruits in your coffee, the result will not be complete with the smell of young fruit in your coffee.
With many years of experience in production, processing, and quality management, Helena Coffee is proud to be a supplier of high-quality and stable Cau Dat dry processed Arabica coffee at a reasonable price.
The successful construction of a closed model from the stage of collection, selection, and preliminary processing to the stage of operation, supply, and distribution of products.
One thing to note to customers is that the impurity content in dry processed Arabica green coffee is quite high, which easily leads to the quality being affected.
The advantage of this line is that the cost is very cheap, when there are measures to treat impurities, this line can be a choice that brings great profits. If you are interested, please contact Helena Coffee for more advice on this line!
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.
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.
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.
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.
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
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.