Vietnam Wet Processed Arabica Green Coffee (Fully Washed) – Grade 1 (S16, S18)
- Variety: Arabica
- Region: Cau Dat, Lam Dong
- Elevation: 1350m
- Processing: Wet Processing (Fully-Washed)
- Ripe Rate: 98-99%
- Moisture: 12.5%
- Foreign Matter: 0.1%
- Black: 0.1%
- Broken: 0.1%
- Rate on Sieve: 90%
- Bean size (Sieve): S18, S16
- Capacity: 6000 tons/year
- Price per kilogram: $/kg
Wet Processed Arabica Green Coffee (Fully Washed) – Grade 1 S16/S18, Lam Dong
Wet processed Arabica is the classic Vietnamese washed coffee, and this Grade 1 lot is the one most of our Arabica customers buy year after year. Helena Coffee Vietnam sources it from Cau Dat in Lam Dong at about 1,350 m, picks cherries at 98–99% ripeness, ferments and fully washes them, and sorts the beans to 0.1% black, 0.1% broken and 0.1% foreign matter with 90% on S18 and S16 sieves.
From cherry to wet processed Arabica
Ripe cherries are pulped on the day of harvest, the parchment is fermented until the mucilage loosens, then washed in clean water and dried to 12.5% moisture. The parchment is stored and hulled to order, which keeps the coffee fresh for shipment through the year. Washing removes the fruit completely, so the cup shows the clean, bright character of the origin. The Specialty Coffee Association describes the washed process and how it compares with natural and honey methods.
With an annual capacity of about 6,000 tons of wet processed Arabica, we can support monthly container programmes and forward contracts for importers and roasters.
Specifications
| Origin | Cau Dat, Lam Dong, Vietnam |
|---|---|
| Species | Arabica (Coffea arabica) |
| Elevation | About 1,350 m |
| Processing | Wet processing (fully washed) |
| Grade | Grade 1 |
| Ripe rate | 98–99% |
| Bean size | S18, S16 – 90% on sieve |
| Moisture | 12.5% max |
| Black beans | 0.1% max |
| Broken beans | 0.1% max |
| Foreign matter | 0.1% max |
| Capacity | 6,000 tons/year |
| Packaging | 60 kg jute bags; GrainPro liners or jumbo bags on request |
Cup profile
Clean, bright acidity with balanced body and a smooth finish, with notes of citrus, caramel and milk chocolate. Wet processed Arabica from Cau Dat roasts evenly and suits light-to-medium roasts for filter, medium roasts for espresso and blends, and capsule production where a clean, consistent Arabica is essential.
It pairs naturally with our wet polished or fully washed robusta when you want an all-Vietnam espresso blend with Arabica aroma and robusta crema.
Wholesale terms
- MOQ: 1 × 20 ft container (≈ 19.2 MT in 60 kg jute bags).
- Packaging: 60 kg jute bags; GrainPro liners, 25 kg vacuum bags or jumbo bags on request.
- Pricing: FOB Ho Chi Minh City, CFR or CIF, quoted against the New York Arabica market and fixed 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.
- Documents: commercial invoice, packing list, bill of lading, Certificate of Origin, ICO certificate, phytosanitary and fumigation certificates.
Frequently asked questions
Is wet processed Arabica the same as fully washed Arabica?
Yes. Both terms describe Arabica that is pulped, fermented and washed before drying, as opposed to natural or honey processing.
Which screen sizes are available?
S18 and S16, with 90% of beans retained on the sieve. We can ship them separately or as a mixed S16/S18 lot.
Can you send a pre-shipment sample?
Yes. Every shipment of wet processed Arabica is sampled and the sample is couriered to you for approval before loading.
Is wet processed Arabica suitable for capsules?
Yes. Its clean, consistent cup and uniform screen size make it a reliable Arabica base for capsule and pod production, alone or blended with fully washed robusta.
Related products from Helena Coffee
You may also be interested in Arabica S18 fully washed specialty, Arabica Catimor fully washed, Arabica Grade 1 S18 washed, or browse our full range of Vietnamese Arabica green coffee beans.
Make wet processed Arabica from Lam Dong part of your regular supply. Ask Helena Coffee for an FOB/CIF offer and a free sample: email info@helenacoffee.vn, WhatsApp +84 789 818 828, or use our contact page.
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.
