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Vietnamese Coffee Exporter
Coffee Processing

What Is Wet Polished Robusta Coffee and Why Buyers Pay a Premium

Wet polished robusta coffee is natural, sun-dried robusta that gets one extra finishing step at the dry mill. After hulling, the green beans are lightly moistened and polished by friction to strip off the silverskin and surface dust, then brought back to export moisture. The beans look cleaner, shed less chaff in the roaster and roast more evenly, which is why they trade above unpolished beans of the same grade.
Coffee Processing

Fermented Robusta Coffee: Processing Methods and Flavor Impact

Fermented robusta coffee is robusta whose fermentation stage has been deliberately controlled, by managing oxygen, temperature, time and sometimes the microbes themselves, rather than left to chance. Every coffee ferments a little after picking. Controlled methods steer that activity toward fruit, sweetness and creamy body, and away from the sour, boozy and moldy defects of uncontrolled fermentation.
Green Coffee Sourcing

Fine Robusta Vietnam: What It Is and Why Specialty Robusta Is Rising

Fine Robusta is robusta that scores 80 points or more on the Coffee Quality Institute (CQI) robusta cupping protocol, assessed by licensed Q Robusta graders, after its green coffee has passed a strict defect grading. The fine robusta Vietnam now exports comes from the same Central Highlands that supply the world's largest robusta volume, but it is picked, processed, graded and priced in a completely different way from the commercial grades.
Coffee Processing

Honey Processed Robusta: Sweetness, Body, and Use Cases

Honey processed robusta is pulped like a washed coffee but dried with some or all of its sticky mucilage still on the parchment. No honey is involved: the name comes from that glossy, honey-like layer, whose sugars help produce a rounder, sweeter and less bitter cup with full body. It sits between natural and washed robusta in flavor, cost and risk.
How Abscisic Acid (ABA) Shapes CoffeeCoffee Shop

How Abscisic Acid (ABA) Shapes Coffee

Coffee processing is often discussed in terms of flavor, fermentation, and roasting, but one fascinating factor remains largely overlooked: Abscisic Acid (ABA). Although invisible to the naked eye, this plant hormone may influence how coffee seeds behave after harvest and could even help explain why washed coffees often appear blue-green while natural coffees tend to be yellow-green. While this idea is still considered a scientific hypothesis, recent studies in plant physiology and coffee science suggest that Abscisic Acid (ABA) plays a …
Coffee Processing

Coffee Fermentation Is Redefining Specialty Coffee

In recent years, Coffee Fermentation has become one of the hottest topics in specialty coffee. Terms such as Anaerobic Fermentation, Carbonic Maceration, and Co-Fermentation frequently appear in coffee competitions, cafés, and green coffee auctions. For many coffee drinkers, it may seem as though fermentation only entered the coffee world after these innovative processing methods became popular. However, the truth is far more fascinating. Coffee fermentation has always existed. Long before controlled fermentation techniques attracted global attention, traditional Natural (Dry) Process coffees …
Mosto in Coffee Processing Science and ChallengesCoffee Shop

Mosto in Coffee Processing Science and Challenges

In recent years, Mosto has become a trending keyword in the specialty coffee industry. As demand for unique flavour profiles and higher cupping scores continues to grow, producers are increasingly moving beyond traditional processing methods toward more experimental fermentation techniques. Among these, Mosto stands out as a method often associated with enhanced complexity and distinctive cup characteristics. However, behind its promise of innovation, it also raises important questions about scientific consistency, food safety, and environmental impact. To fully understand its value, …
Carbonic Maceration in Coffee ProcessingCoffee Processing

Carbonic Maceration in Coffee Processing

Carbonic Maceration in Coffee Processing: There are a variety of experimental processing methods in coffee, each of which has the potential to affect the unique qualities of coffee, including black honey, malic fermentation, and frozen natural.Winemaking, which employs the procedure of maturing grapes before crushing, is the origin of Carbonic Maceration. Like wine, other elements, such as terroir, frequently dictate how much carbonic Maceration impacts a coffee's flavor. However, for roasters, it is often a successful strategy for building their …