Vietnam Coffee

FULL-WASHED

The wet process (e.g. “Full-washed”) is defined by coffee fruits being delivered to manufacturing facility after harvest, where it will be peeled and submerge in water tanks for fermentation in 30-36 hours. The washing and drying happens afterwards, often on a level ground made of concrete.

Wet Processing Methods :

ARABICA

Specification :

VIETNAM ARABICA COFFEE GRADE I, SCREEN 18

  • 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 ARABICA COFFEE GRADE I, SCREEN 16 

  • 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

 

ROBUSTA

RDVC Honey Robusta

Specification :

Vietnam Coffee