Vietnam Robusta Honey Processed Coffee (SCR18, SCR16)
- Variety: Robusta
- Region: Daklak – Vietnam Origin
- Elevation: 800m
- Processing: Honey Process
- Ripe Rate: 99-100%
- Moisture: 12,5%
- Foreign Matter: 0.1%
- Black: 0.1%
- Broken: 0.5%
- Rate on Sieve: Min 90%
- Bean size (Sieve): S16, S18
- Capacity: 3000 tons/year
- Price per kilogram: $/kg
Coffee Beans Product Information
Vietnam Robusta Honey Processed Coffee SCR18/SCR16 – Volume Supply from Daklak
Vietnam Robusta Honey is the honey processed robusta that roasters can actually buy by the container: Helena Coffee Vietnam produces around 3,000 tons a year of this lot in Daklak, from cherries picked at 99–100% ripeness and dried with their mucilage. Graded to SCR18 and SCR16 with 0.1% black and 0.5% broken beans, it brings honey sweetness to commercial blends at a price far below micro-lot specialty robusta.
From cherry to Vietnam Robusta Honey
Ripe cherries are pulped on the day of harvest, and the parchment is dried with most of its mucilage still attached. During drying the sugars in the mucilage are absorbed into the bean, which is where the honey sweetness comes from. Careful turning prevents over-fermentation, and the coffee is dried to 12.5% moisture before resting, hulling and sorting. The Specialty Coffee Association explains how honey processing compares with washed and natural methods.
Vietnam Robusta Honey is processed at our Daklak facilities under the same quality control as our commercial grades: moisture is checked at every stage, and every lot is cupped before shipping so that the honey sweetness is confirmed before the coffee leaves Vietnam.
Specifications
| Origin | Daklak, Vietnam |
|---|---|
| Variety | Robusta (Coffea canephora) |
| Elevation | About 800 m |
| Processing | Honey process |
| Ripe rate | 99–100% |
| Screen size | SCR18 and SCR16 – min 90% on sieve |
| Moisture | 12.5% max |
| Black beans | 0.1% max |
| Broken beans | 0.5% max |
| Foreign matter | 0.1% max |
| Capacity | 3,000 tons/year |
| Packaging | 60 kg jute bags, GrainPro liner optional |
Cup profile and applications
Sweet and full-bodied, with honey-like sweetness and fruity undertones over a chocolate base and a smooth, lingering finish. Vietnam Robusta Honey lets blenders raise the robusta share of an espresso blend without adding harshness, and it makes an appealing single-origin robusta for cold brew, phin coffee and ready-to-drink products. Medium to medium-dark roasts work best.
Because we can supply this honey processed robusta in container volumes, it is the natural choice for coffee brands that want to launch a honey robusta product line and need the same profile all year, not just a few bags of a micro-lot.
Container terms for Vietnam Robusta Honey
- MOQ: 1 × 20 ft container (≈ 19.2 MT in 60 kg jute bags); mixed loads with other grades possible.
- Packaging: 60 kg jute bags; GrainPro liners or 25 kg vacuum bags on request.
- Pricing: FOB Ho Chi Minh City, CFR or CIF, confirmed by signed PI.
- Payment: 30% T/T deposit and 70% balance by T/T, or irrevocable L/C at sight.
- Lead time: 2–3 weeks from PI confirmation; annual supply contracts available.
- Documents: commercial invoice, packing list, bill of lading, Certificate of Origin, ICO certificate, phytosanitary and fumigation certificates.
Frequently asked questions
What is the difference between SCR18 and SCR16?
SCR18 lots have at least 90% of beans above screen 18 (7.1 mm); SCR16 lots above screen 16 (6.3 mm). Larger beans roast a little more evenly, smaller beans cost less.
How much Vietnam Robusta Honey can you supply?
Our annual capacity for this lot is around 3,000 tons, enough for regular monthly containers throughout the year.
Is honey processed robusta more expensive than natural robusta?
It carries a premium for the extra care during drying, but it is much more affordable than micro-lot specialty robusta, which makes it a strong value choice for premium blends.
Related products from Helena Coffee
You may also be interested in Fine Robusta honey coffee beans, Robusta yellow honey TR4, Wet processed robusta S16/S18, or browse our full range of Vietnamese Robusta green coffee beans.
Ready to add Vietnam Robusta Honey to your blends? Send Helena Coffee your volume and destination port for an FOB/CIF offer and a free sample: email info@helenacoffee.vn, WhatsApp +84 789 818 828, or use our contact page.
Certifications
Exploring Vietnam Robusta: Bold Flavor Profile and Unique Taste
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.
Attitude
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.
Environment
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.
Precipitation
500m – 800m
Temperature
17℃
Humidity
71%
Processing
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.
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
Dak Lak Viet Nam
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.
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