Green Bean Coffee
- Home ›
- Green Bean Coffee
Taste the Difference, Love the Coffee
Robusta
Viet Red’s Robusta Green Coffee Beans are grown from an altitude of over 800m above sea level with abundant and high-quality output from the central highlands in Vietnam, such as Dak Lak, Dak Nong, Gia Lai, Lam Dong…
Robusta Green Bean – Grade A – S16/18
- Region: Dak Lak, Dak Nong, Lam Dong
- Elevation: 800 m
- Processing: Wet Processing
- Black and Broken: 0.2%
- Foreign Matter: 0.1%
- Moisture: 12.5%max
- 16/18: 90%min
- Ripe Rate: 90-95%
- Rate on Sieve: >90%
- Packing: 60 kg/bag
- Capacity: 6,000 tons/year
- Flavor: Strong, bold and earthy taste
- Feature: Robusta beans generally have a stronger and more bitter taste, with approximately twice amount of caffeine compared to Arabica. This makes Robusta coffee an ideal choice for those seeking a stronger caffeine kick. It has lower acidity level contributes to its smoother and less sharp taste.
Arabica
Viet Red’s Arabica Green Coffee Beans have grown at altitudes above 1200 MASL and from the most prevalent varieties of coffee grown in Vietnam’s renowned producing regions Lam Dong, Quang Tri, and Son La with varieties such as Catimor, Caturra, Typica, Bourbon…
Arabica Green Bean – Grade A – S16/18
- Variety: Cartimor
- Region: Lam Dong, Son La
- Elevation: 1,500 m
- Processing: Fully Washed
- Black and Broken: 0.2%
- Foreign Matter: 0.1%
- Moisture: 12.5%max
- 16/18: 90%min
- Ripe Rate: 90-95%
- Rate on Sieve: >90%
- Packing: 60 kg/bag
- Capacity: 6,000 tons/year
- Flavor: Chocolate, Caramel, Sugar Brown, Hazelnut
- Feature: Arabica beans are known for their wide range of complex flavors and aromas and generally have lower caffeine content compared to Robusta. This makes Arabica coffee a popular choice for those who prefer a milder and less stimulant experience. Arabica coffee is known for its pleasant and balanced acidity that contributes to its brightness and complexity of flavors, often described as wine-like or citrusy
Processing Method:
The specific processing methods play a crucial role in shaping the final flavor profile of Vietnamese coffee.
Wet Method (Washed)
- Harvesting: Ripe Arabica cherries are carefully handpicked from the coffee trees
- Sorting: The harvested cherries undergo sorting to remove any damaged or unripe cherries, ensuring only the highest quality cherries are processed further
- Pulping: The outer skin and pulp of the cherries are mechanically removed using a pulping machine, leaving behind the coffee beans
- Fermentation: The beans, still covered in a layer of mucilage, are fermented in water tanks for a specific duration. This fermentation helps to break down the remaining fruit residues and enhance the flavors
- Washing: After fermentation, the coffee beans are thoroughly washed with clean water to eliminate any traces of mucilage
- Drying: The washed beans are then dried either by sun drying on patios or by using mechanical dryers until they reach an optimal moisture content
- This method is known for producing cleaner and brighter flavors compared to other processing techniques
Dry Method (Natural)
- Harvesting: Ripe Arabica cherries are selectively handpicked from the coffee plants
- Drying: The harvested cherries are spread out on large patios or raised beds to dry under the sun. They are regularly turned and raked to ensure even drying and prevent molding.
- Hulling: Once the cherries have dried and shriveled up, the outer dried fruit layer (husk) is removed through hulling to reveal the green coffee beans
- Sorting and Grading: The dried coffee beans are then sorted based on their size, color, and quality. This step helps separate the beans into different grades based on their characteristics
- This method often imparts unique fruity and earthy flavors to the coffee
Semi-Washed Method (Honey)
- This method combines elements of both wet and dry processing
- Only the outer skin of the cherry is removed, leaving a sticky layer of mucilage around the bean
- The coffee beans are then dried with the mucilage intact, sometimes on raised beds or patios
- During the drying process, the mucilage can ferment slightly, adding complexity to the final cup
- After the beans are fully dried, the mucilage is removed by hulling
- The honey process results in coffees with medium acidity, sweetness, and body