Wet-processed Robusta roasted coffee beans S16-18
With the wet processing process, Robusta coffee beans from Helena Coffee Vietnam are selected right from the time it is still in the coffee fruit. This helps to remove the poor quality, poor consistency coffee beans from the very beginning, helping to keep the coffee beans evenly colored in the roasting batches. So, in terms of sensory, wet processed Robusta coffee will have a more evenly roasted color, in terms of perception will give a balanced flavor, deep aroma, clear and long aftertaste. In particular, coffee does not have the musty smell of unripe young coffee.
Wet-processed Robusta roasted coffee beans:
- Grain sieve: 18
- Preliminary method: wet processing
- Planting place: Dak mil
- Taste: Balanced, not harsh. Bitterness depends on the degree of roasting. Rich scent. Featured with high balance, smooth.
Robusta is the most grown coffee variety in our country. Famous areas growing Robusta coffee in Vietnam can be mentioned as Buon Ma Thuot, Dak Nong, Gia Lai.... In addition, lowland areas can also grow Robusta coffee like Long Thanh. However, the quality of Robusta coffee in the lowlands is not as high as in the highlands.
At most coffee gardens and agents purchasing and handling green coffee, Robusta is usually processed dry. Because this pre-processing method is the least expensive compared to other pre-processing methods. With a large output like Robusta coffee, this dry processing method is quite suitable. However, the drawback is that it does not give Robusta rich flavors.
Therefore, when it comes to Robusta coffee, many people often think of a bitter, bold, aromatic coffee but not rich and not sweet.
