Vietnam Coffee

DRY / NATURAL PROCESS

The dry process (e.g. “Natural”) is defined by whole coffee fruits being dried directly on porch, drying blanket, or roof. When dried, the hard hull is then crushed to leave behind a green tough bean bravely ready for roasting.

Dry Processing Methods and Specification :

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VIETNAM ROBUSTA COFFEE GRADE I, SCREEN 16 WET POLISHED

  • Moisture : 12.5 PCT MAX
  • Black beans : 0.1 PCT MAX
  • Broken beans : 0.3 PCT MAX
  • Admixture : 0.1 PCT MAX
  • Above screen 16 : 90.0 PCT MIN

 VIETNAM ROBUSTA COFFEE GRADE I, SCREEN 16

  • Moisture : 12.5 PCT MAX
  • Black and broken beans : 2.0 PCT MAX
  • Admixture : 0.5 PCT MAX
  • Above screen 16 : 90.0 PCT MIN

VIETNAM ROBUSTA COFFEE GRADE I, SCREEN 18 WET POLISHED

  • Moisture : 12.5 PCT MAX
  • Black beans : 0.1 PCT MAX
  • Broken beans : 0.3 PCT MAX
  • Admixture : 0.1 PCT MAX
  • Above screen 18 : 90.0 PCT MIN

VIETNAM ROBUSTA COFFEE GRADE I, SCREEN 18

  • Moisture : 12.5 PCT MAX
  • Black and broken beans : 2.0 PCT MAX
  • Admixture : 0.5 PCT MAX
  • Above screen 18 : 90.0 PCT MIN

VIETNAM ROBUSTA COFFEE GRADE II, SCREEN 13

  • Moisture : 13.0 PCT MAX
  • Black and broken beans : 5.0 PCT MAX
  • Admixture : 1.0 PCT MAX
  • Above sieve No. 13 : 90.0 PCT MIN
Vietnam Coffee