Arabica and Robusta Coffee, A1, Vietnam

Vietnam is one of the world’s largest coffee-producing countries, renowned for its two main coffee varieties: Arabica and Robusta. Arabica coffee is mainly cultivated in cool highland regions such as Da Lat and Son La, offering a delicate aroma, mild acidity, and a refined sweet aftertaste. Meanwhile, Robusta coffee — Vietnam’s key strength — is widely grown in the Central Highlands, including Buon Ma Thuot and Dak Lak, and is known for its bold flavor, strong body, high caffeine content, and distinctive bitter finish. The combination of favorable natural conditions and long-standing farming experience has helped Vietnamese coffee gain popularity in many international markets.View specifications ↓

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OriginVietnam

MOQFCL-20

Trade TermsFOB, CIF

VarietiesRobusta · Arabica

Moisture<12,5%

Production Process

01Coffee Cherry Harvesting

Coffee cherries are harvested when they reach full ripeness to ensure the best bean quality. Arabica is usually hand-picked selectively, choosing only ripe cherries, while Robusta can be harvested manually or by strip-picking branches for larger-scale production.

02Sorting and Cleaning

After harvesting, the coffee cherries are cleaned to remove impurities such as leaves, branches, and damaged fruits. This step helps ensure consistency and reduces defects during the processing stage.

03Coffee Processing

Coffee cherries are processed using dry, wet, or honey methods depending on the coffee variety and desired quality. The main purpose is to remove the outer layers and reduce moisture content to prepare the green coffee beans.

04Drying or Mechanical Drying

Coffee beans are dried under the sun or by mechanical dryers until the moisture content reaches approximately 10–12%. This process helps preserve bean stability and prevents mold growth.

05Hulling Process

Once the beans reach the required moisture level, the parchment layer is removed using specialized milling machines. The result is green coffee beans ready for grading and export.

06Green Coffee Bean Grading

Green coffee beans are sorted based on size, color, and overall bean quality. Defective, broken, or substandard beans are removed to ensure product consistency and meet quality standards.

Why Choose Us

Stable Bean Quality

Arabica and Robusta green coffee beans are carefully selected from standardized raw materials, ensuring uniform bean size and minimal defects. This helps maintain stable roasting performance and consistent flavor quality.

Distinctive Natural Flavor

Arabica offers a delicate aroma, mild acidity, and sweet aftertaste, while Robusta delivers a bold taste and high caffeine content. This diversity makes them suitable for various roasting and brewing preferences.

Export Quality Standards

The products are processed and stored under strict quality control procedures, maintaining proper moisture content and color according to international standards. This increases commercial value and makes them suitable for both domestic and export markets.

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Arabica and Robusta Coffee, A1, Vietnam

Production Process

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Production Process

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