Arabica Honey Coffee Beans (S16-S18) From Vietnam
Variety: Arabica
Region: Lam Dong, Quang Tri, Son La
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
Arabica Honey Coffee Beans (S16-S18) From Vietnam
1. The Difference of Sweetness in Arabica Honey
Vietnam Arabica Honey Coffee Beans (S16-S18)
Experience the unique flavors of Vietnam’s prized Arabica coffee. These exceptional Honey-processed beans fall within the S16-S18 screen size range and offer complex sweetness.
Honey Processing Method
Unlike traditional washed or natural sun-dried methods, these beans undergo a meticulous Honey processing technique. After harvesting, ripe coffee cherries are pulped to remove the skin. However, some sticky, sweet mucilage remains on the beans. These mucilage-coated beans are then dried slowly, regularly raked and turned. This allows the sugars in the mucilage to infuse into the beans, resulting in pronounced sweetness and a thicker, syrupy body compared to washed coffees.
Tasting Profile
Expect luscious brown sugar and ripe fruit flavors from these Honey-processed Vietnam Arabicas. The sweetness envelops the palate with notes of caramelized sugars, stone fruits like peach, and hints of berries. As the coffee cools, the sweetness lingers with a creamy, mellow mouthfeel. The gentle acidity balances the natural sugars, allowing them to shine through from the first sip to the last. While not as bright as washed Arabica, these beans provide a decadent sweetness that is rare in most coffees. They are ideal for sipping black or pairing with milk-based drinks.
Premium Quality Assurance
These S16-S18 screen size Arabica beans are hand-sorted to eliminate defects. Only the finest cherries from Vietnam’s esteemed growing regions, such as Lam Dong and Dak Lak, are used for this specialty-grade coffee. Whether you’re a professional or an enthusiast, this Vietnam Arabica Honey Coffee promises an indulgent experience in every cup.
2. Processing Steps for Arabica Honey Coffee Beans
The following steps are used to produce Arabica honey coffee beans:
Harvesting: Only ripe Arabica berries are selected to ensure high sugar content.
Cleaning: Beans are cleaned to remove impurities before shell separation.
Shell Separation: Drum, disc, or cone scrubbers are used to separate the rind, either with water or without.
Oil Separation: This process varies by color, and the darkest products are those not separated from the viscous layer, incubated overnight with little or no water.
Drying: Primarily done using sunlight; if a dryer is used, it should be a truss dryer. The drying time depends on the viscosity of the beans.
Storage: Store Arabica honey coffee like other coffees, checking regularly for moisture.
3. Characteristics of the Arabica Honey Coffee Processing Method
3.1. Advantages
This method requires less water or no water at all. It also dries coffee faster, reducing the area needed for drying yards and minimizing labor when conditions are good.
3.2. Drawbacks
The use of ripe fruits at a high rate during harvesting can be labor-intensive. Additionally, investment in equipment for shell separation and drying is essential. Weather variations may lead to uneven drying, and while product quality may not significantly improve compared to dry processing, Arabica honey coffee can be hard to preserve. During rainy seasons, high humidity can cause the viscous layer to absorb moisture, creating an environment for mold growth.
4. Where to Purchase Arabica Honey Green Coffee
With years of experience in production and quality management, Baolong Farmfresh is proud to supply high-quality Arabica Honey green coffee at reasonable prices. The closed model from collection and selection to processing and distribution helps Baolong Farmfresh optimize quality control. This enables them to provide excellent quality at competitive prices.
Certifications
Rainforest Alliance Certified
Fairtrade Certified
USDA Certified
5. Discover the Alluring Aromas of Vietnamese Arabica Coffee
Vietnamese Arabica coffee captivates the senses with exquisite flavors from the highlands of Cau Dat – Da Lat. This exceptional bean has a unique taste profile that distinguishes it from Robusta.
The cool climate and fertile soil of Cau Dat – Da Lat nurture these Arabica beans to perfection. As you indulge in the rich notes of Vietnamese Arabica, you’ll uncover a delightful world of flavors that embodies the dedication of its growers.
6. Environmental Conditions
Precipitation, temperature, and humidity play a crucial role in a coffee’s maturation and overall quality. Many coffee-producing countries either thrive under ideal conditions or use methods to enhance their ecosystems.
Precipitation: 1500m+
Temperature: 17℃
Humidity: 71%
7. The Ideal Coffee Growing Conditions
Located over 1500 meters above sea level, Cau Dat – Da Lat has a consistent temperate climate. Maximum temperatures rarely exceed 33°C, while minimums remain above 5°C. The area’s fertile soil provides 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 reflects the pristine environment. The refined aroma harmonizes notes of syrup, fresh fruits, honey, toasted bread, and sunlit afternoons, creating a memorable sensory experience.
8. A Premier Coffee Region
Cau Dat is just 24km from Da Lat city in Lam Dong Province. With 1,110 hectares dedicated to coffee cultivation—86% of the agricultural area—Cau Dat focuses predominantly on Arabica coffee, which constitutes 98% of the total crop. The local conditions allow Cau Dat’s coffee plants to thrive with minimal pest impact. Each hectare yields 18-20 tons of fresh coffee cherries, equivalent to 4 tons of coffee beans, surpassing productivity in many other regions.
Discover the magic of Cau Dat’s Arabica coffee, where elevation, climate, and dedication to quality combine to create a truly remarkable coffee experience.
