Vietnam Natural Arabica Coffee Beans (Arabica Dry Processing) – Grade 1

Vietnam Natural Arabica Coffee Beans ( Arabica Dry Processing) – Grade 1: After being harvested, Arabica coffee berries are not freshly milled, but dried until the moisture content drops to about 12 to 13%. Normally, 1 batch of dried coffee takes 25 -30 days. After that, the dried coffee berries are ground by a coffee grinder to remove the outer skin and dry husks to produce the finished green coffee.

1. Vietnam Dry Processed Arabica Bean

After being harvested, Arabica coffee berries are not freshly milled but dried until the moisture content drops to about 12 to 13%. Normally, 1 batch of dried coffee takes 25 -30 days. After that, the dried coffee berries are ground by a coffee grinder to remove the outer skin and dry husks to produce the finished green coffee, the processing process is normally done as follows:

► Harvest ripe Arabica coffee fruits.

► Remove impurities such as branches, leaves, soil, rocks, and other foreign bodies, dried fruit, green fruit, and young fruit from the ripe fruit mass.

► Dry in natural sunlight or machine dry.

► Preserve by storing dried coffee cherries in sacks placed high above the screen to create ventilation.

Coffee in Vietnam is mainly processed by this storage method, and most of the coffee after being harvested and dried is dried in the yard for many days. Nutrients in coffee beans are lost more or less, changing the inherent pure flavor and taste of coffee.

In addition, drying in the yard also causes coffee beans to be mixed with more impurities, or dirty, so the economic value of coffee processed by the dry method is usually not high compared to the processed Arabica coffee method wet processing.

Interestingly, there are coffee berries that will even dry out from the tree before they are harvested. In areas where the sun is hot, there is little rain, the climate is dry and the coffee is harvested during this season, coffee will often have that phenomenon. The sun is so strong that it will make the coffee cherries dry right from the tree.

These berries will give the coffee a leathery smell. When harvesting a coffee garden, there will be coffee berries that are forgotten, not harvested. These fruits will also be “dry processed” on the tree, even dry as hard as stone. These beans are all considered as defects in the assessment of coffee quality, especially for export coffee.

For regions that don’t get a lot of suns, dry processing also begins with picking, just like wet-processed coffee. Subsequent drying will be done in a way that does not require too much sunlight but requires air convection around the beans.

Therefore, drying the coffee can be done on a trellis, not leaving the coffee to dry directly on the ground or just on a tarp above the ground. Materials commonly used to make drying racks can be nylon mesh or cloth mesh.

During the drying process, the coffee fruit will dry out, and the outer shell and the flesh will dry out and stick to the husk. The inner silk shell will stick to the coffee beans.

2. Does dry processed coffee produce good Arabica coffee?

Dry processing is not highly stable. If you want your coffee to have an ethereal fruity taste, and a sweet, full aftertaste, the dry processing will take a lot more effort than the wet process.

While picking coffee, pickers, no matter how careful they are, will leave behind young as well as half-ripe fruits. If these unripe or underripe fruits are not filtered out of the drying batch during the first days.

These young fruits will also change color to brown like the ripe ones. This will make it difficult for us to distinguish between ripe and unripe fruits later. And, if you accept these young fruits in your coffee, the result will not be complete with the smell of young fruit in your coffee.