Arabica Green Coffee Beans

Arabica Green Coffee Beans
Moisture: 12.5% max
Black & Broken Beans: 2% max
Foreign matter: 0.5% max
Above sieve screen S16/S18: > 90%
The ripening rate: > 95%
Produced in Vietnam

Coffee Bean Production Process – From Farm to Final Product

Seed Selection and Cultivation

Coffee beans are carefully selected from high-quality varieties suited to the soil and climate conditions of Vietnam’s highland regions such as Đắk Lắk, Lâm Đồng, and Gia Lai. The coffee plants are cultivated using sustainable agricultural practices, minimizing the use of pesticides to preserve the natural flavor.

Hand Harvesting

When the coffee cherries reach optimal ripeness, they are hand-picked to ensure only the finest, fully ripe cherries are collected. This step is crucial in maintaining high quality during post-harvest processing.

Coffee bean berry ripening on coffee farm

Hands that are picking coffee beans from the coffee tree

Processing – Drying and Grading

After harvesting, the cherries are processed using either the natural (dry) or washed (wet) method, depending on the desired flavor profile. The beans are then sun-dried or dried in greenhouse conditions until they reach the ideal moisture level (below 12%). Once dried, they are hulled, cleaned, and graded by size (S.16, S.18) to ensure consistency.

Quality Control

Each batch undergoes strict quality checks, including moisture content (3.71%), caffeine level (≥ 1.58%), microbiological safety (E. coli, yeast, and molds), and aflatoxin (not detected). These measures ensure the product meets international food safety standards.

Packaging and Storage

The coffee beans are packed in 1kg bags, 30 bags per carton. The packaging is designed to protect the beans from moisture and light, maintaining freshness and extending the shelf life up to 18 months.