ROBUSTA GREEN COFFEE S18 G1

We take great pride in our advanced processing technology, ensuring that every kernel meets international standards for crispness and flavor. Product Specifications: ROBUSTA, specialty ARABICA Origin: Vietnam Grades available: S16,S18 Moisture: Under 10% (Excellent condition) Packaging: Vacuum bags (Inner) and strong Cartons (Outer) Capacity: Over 30,000 tons per year View specifications ↓

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OriginĐAKLAK, SON LA

MOQ1 x 20ft container

Trade TermsFOB, CIF, CFR

VarietiesROBUSTA

Loading portCát Lái (TP.HCM)

Moisture Under 10%

Production Process

01Harvesting

Coffee trees typically take about 3-4 years before they begin bearing fruit. Harvesting usually takes place once a year when the coffee cherries turn dark red. Selective picking (Handpicking): Farmers pick only fully ripe cherries, leaving green ones on the tree. This method is labor-intensive but delivers the best bean quality. Stripping: All cherries on the branch are stripped at once, including ripe, green, and underripe fruit. This method is commonly used for large-scale or mechanical harvesting.

02Processing

Immediately after harvesting, coffee cherries must be processed quickly to prevent unwanted fermentation and spoilage. There are 3 most common processing methods: Natural/Dry Process: Whole coffee cherries are spread evenly on patios or raised drying beds under sunlight. This process lasts several weeks until the moisture content drops to around 11-12%. Washed/Wet Process: Coffee cherries are passed through a pulping machine to remove the outer skin and most of the fruit flesh. The beans, still covered with parchment, are then transferred to tanks n

03Drying

For washed and honey process coffee, the beans (still covered with parchment - parchment coffee) must be dried on concrete patios, tarpaulins, or raised drying beds until the moisture content reaches the standard level (around 11-12.5%). At large-scale factories or in regions with frequent rainfall, industrial dryers may be used for more precise moisture control.

04Milling & Grading

This is the stage where green coffee is prepared for export or delivery to the roasting facility: Hulling: Removes the outer parchment layer from washed coffee, or removes the entire dried husk from natural processed coffee. Polishing: An optional step to remove any remaining silver skin from the beans. Grading & Sorting: Coffee beans are classified by size (through rotary or vibrating screen systems to obtain S16, S18, etc.), by weight, and defective beans are removed,

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1 x 20ft container

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ROBUSTA GREEN COFFEE S18 G1

Production Process

Frequently Asked Questions

Specifications

Packaging & shipping

Production Process

Frequently Asked Questions

Documents & certifications