Methods for processing of coffee Robusta in Viet Nam most common

The principle in the coffee processing is separate the crust from the ripe fruit and lower the moisture of the coffee seeds to 10-12%. Well, that’s seem very simple, but actually the process is highly complex. Currently, there are three ways of processing Robusta coffee mainly in Lam Dong.Those are dry-wet and honey processing. In these methods, Dry processing is a simple, common and traditional methods applied in Vietnam.

Now, we will give you more information about coffee which processed by dry method.

Method of Dry processing Robusta in Viet Nam

Natural Coffee Drying Viet Nam
Natural Coffee Viet Nam

Robusta Coffee harvested 70% ripe, picked up foreign matter, brushwood,…Then, we wash and spread out to dry entirely. Coffee is dried on the high screen and shield carefully. Coffee beans was dried under sunshine directly from 1-3 weeks, until the coffee moisture is reduced to 10-12%.

Then, Coffee is collected and preserved in the warehouse carefully which rready to the next closed roast processing.

Characterictic of Dry robusta coffee processing

Direct Coffee in the sun-Natural
Direct Coffee in the sun-Natural

Coffee spread out on screen and dried under sunshine directly are he most characteristic of dry processing method. So this method often be called “Natural Processing ” or ” Dry process “. Coffee processed by this method is depending on “sunshine”. That is easy to occur the moisture not same when drying. This is a condition for the development of bacteria in coffee beans. That result in decrease in the flavor of coffee when drink.

Dry processing is applied to type of coffee beans with thin crust such as Robusta (coffee beans), Or excelsa .

Advantages of natural dry processing methods

The process of accumulation of nutrients in granules takes place slowly to help flavor, bold, which gives the sweet, low-sour.

Disadvantages of natural dry processing methods

The quality of the coffee beans is not consistent due to Many factors such as: weather factors, the level of illumination of the sun, dried time,…

Dry Processing Coffee
Dry Processing Coffee

Dry Processing Processes Robusta in Viet Nam

After harvest, Ripe coffee fruits is usually undergoing staging/drying grounds to remove the brushwood or damaged, earthy, leafy branches. Is usually done by hand, except for Some developed countries use machines like Brazil, Costarica…

1. Drying Robusta coffee

Next, coffee beans was spread out on the concrete floor, or screen and completely depending on the sunshine for about 1 – 3 weeks. During this period must be often turn several times a day to evenly dry the fruit, limiting mold development. When the night coming, coffee must be into piles, cover to avoid the dew of night. If the coffee layer is uneven, or too thick, the fruit of coffee can be fermented because the enzyme system in the fruit. That is causes of the coffee to later taste unpleasant.

Coffee Robusta Viet Nam
Coffee Viet Nam

2. Finish The right moment dry

When the crusts refinish, dry hard, and almost turn black, then the drying process ends to move to rub crusts. The end of the drying process is a determining factor for dry processing. Not enough dried berries will be prone to degradation (mold) by bacteria and mold. Meanwhile too dry (overdried) Coffee will become brittle and produce a lot of breakage in the grinding process (kernel of coffee can also break along) while grinding.

Coffee production and processing facility Lien Dong – we specialize in providing Robusta green coffee beans processed by dry processing includes coffee commonly and S16 – S18.

Material area: Lam Ha District, Lam Dong Province, Viet Nam

Robusta Coffee in Viet Nam Dry processing 16.18

  • Moisture: 12.5% max
  • Black and broken beans ratio: 2% max
  • Foreign matter ratio: 0.5% max
  • Other beans rate: 0.5% max
  • Minimum 90% on screen: screen 18/64 inches (7.1 mm)
  • We are very happy to be cooperated and willing to provide samples if you need.
Please contact phone number (+84) 987605722 (What’sapp or zalo) Email: