Vietnam Wet Processed Arabica Green Coffee (Fully Washed): Arabica has an intense aroma, ethereal sour taste, slightly bitter taste, and sweet aftertaste, described as the fresh taste of the early morning, making the drinker unable to forget the taste of Vietnam Arabica once tried past.
At Helena coffee, we choose the raw material of wet-processed green Arabica coffee. When done correctly, this processing method helps to ensure the intrinsic quality of the coffee beans, resulting in green coffee of uniform color and quality, avoiding defects that adversely affect the tasting quality.
Coffee produced by wet processing is always of better quality and of higher commercial value.
Arabica is the most popular coffee in the world. In Vietnam, Arabica from the Vietnam region is famous for its delicious taste, rich flavor, and excellent quality. To get the best product, Helena Coffee has carefully collected and processed to preserve the original flavor of coffee beans.
Arabica has an intense aroma, ethereal sour taste, slightly bitter taste, and sweet aftertaste, described as the fresh taste of the early morning, making the drinker unable to forget the taste of Vietnam Arabica once tried past once.
Besides the enjoyment value, Arabica also has health benefits because they are low in caffeine, so they are completely healthy for the elderly and people with heart problems. In addition, Arabica does not cause insomnia, has the effect of slowing down aging and is suitable for women.
Wet processing is more complicated than dry processing and is often applied to Arabica coffee. The main feature of damp processing is that the flesh between the beans and the coffee skin is removed before the coffee is dried.
This method requires specialized machinery and consumes a significant amount of water, so there must be a reasonable treatment process to ensure both safeties for the environment.
When done correctly, this processing method helps to ensure the intrinsic quality of the coffee beans, resulting in green coffee of uniform color and quality, avoiding defects that adversely affect the tasting quality. Coffee produced by wet processing is always of better quality and of higher commercial value.
The wet processing process mainly consists of 5 steps:
With many years of experience in production, processing, and quality management, Helena Coffee Vietnam is proud to be a reasonably priced supplier of high-quality and stable wet processed Arabica green coffee.
The successful construction of a closed model from the stage of collection, selection, and preliminary processing to the location of operation, supply, and distribution of products; helps Helena Coffee Vietnam optimize the quality control process and product stability; This makes the products that Helena Coffee Vietnam provides to customers at an excellent price with very high quality.
Today, more and more varieties of Arabica have newer, more exotic processing methods, giving a unique flavor. However, Vietnam wet processed Arabica is still the most popular and consumed product because of its stability. Taste and reasonable price. If you have any needs, please get in touch with Helena Coffee Vietnam for the advice!
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.