Cheap Arabica Coffee Beans Good Coffee Supply Arabica Coffee Beans

Price:$1.40 / >=1000 kilograms
Min. Order:1000 kilograms
Supplier:VIHABA CO., LTD
Region:Hanoi, Vietnam
Contact:Ms KATE NGUYEN

PRODUCT DETAIL

maximum. Moisture (%):	12.5	port:	Haiphong Port, Cat Lai Port, Ho Chi Minh Port
Certification:	ISO 22000, HACCP, HALAL, BRC, FSMA	size:	13-16-18-20
Packaging Details:	60kg jute per bag or loose	grade:	AAA
Supply capacity:	1000 metric tons per week	Processing type:	green, raw, roasted, grated
Drying process:	advertisement, advertisement	shape:	large, oval, oval
brand:	Vihaba	usage:	Beverages, confectionary products
payment terms:	L/C, T/T	maturity:	0.98
Precautions for use:	Store in a cool, ventilated, dry place	Additional ingredients:	0.1%
taste:	Taste is sweet and mild, with hints of sugar, fruit and berries	color:	gray; golden yellow
type:	coffee beans	aroma:	Delicate, Thin But Rich Brownie Cream
Cultivation type:	Common	Package:	60 kg per bag of new jute or loose
type:	Robusta	Shelf life:	2 years
Key words:	Organic Arabica Coffee Beans Vihaba Vietnam	Origin:	Vietnam
Package preview:

Premium coffee beans from Vietnam

Vietnam has favorable conditions for growing coffee beans, and there are mainly two types of coffee beans: Arabica coffee beans and Robusta coffee beans. Each of them has unique characteristics and serves its market.

	Ross Busta	Arabica
taste	Stronger flavor with a grain-like flavor and a peanut aftertaste	Arabica beans tend to be sweeter and softer in flavor, with flavors of sugar, fruit, and berries
acidity	they are less acidic	They are higher in acidity and have a boozy taste that is characteristic of coffees with great acidity
caffeine	The content is twice that of Arabica beans, about 2.2-2.75	The caffeine content in it is low, about 1.2-1.5% caffeine
quality	Down	Predominant
growth conditions	They can be grown at lower elevations than Arabica coffee and are less susceptible to pests and weather conditions.	Need to meet more growing conditions, usually grown at high altitudes
shape	more round	more spoken

Vijaba coffee

Robusta and Arabica

*Vietnamese Robusta Beans – Grade 1; Screens 18, 16, 14; Wet Polished*
Black beans (% max)	0.1
Broken beans (%max)	0.5
Admixture (% max)	0.1
Moisture (% max)	12.5
Screen size (% min)	More than 90
Screen	18,16,14

*Vietnamese Robusta Beans – Grade 1; Screens 18, 16, 14; Cleaned*
Black beans (% max)	0.1
Broken beans (%max)	0.5
Admixture (% max)	0.1
Moisture (% max)	12.5
Screen size (% min)	More than 90
Screen	18,16,14

Vietnamese Robusta Beans – Class 2; Screens 18, 16, 13; Standard
Black beans (% max)	2.0
Broken beans (%max)	2.0
Admixture (% max)	0.5
Moisture (% max)	12.5
Screen size (% min)	More than 90
Screen	18,16,13

*Vietnamese Robusta Beans – Class 3; Screen 13; Standard*
Black beans (% max)	2.5
Broken beans (%max)	2.5
Admixture (% max)	0.5
Moisture (% max)	12.5
Screen size (% min)	More than 90
Screen	18,16,13

*Vietnamese Arabica Coffee Beans – Grade 1, Sieve 18, 16; Fully Washed*
Black beans (% max)	0.1
Broken beans (%max)	0.5
Admixture (% max)	0.1
Moisture (% max)	12.5
Screen size (% min)	More than 90
Screen	18,16

*Vietnamese Arabica Beans – Grade 1; Screens 18, 16; Unwashed*
Black beans (% max)	0.1
Broken beans (%max)	0.5
Admixture (% max)	0.1
Moisture (% max)	12.5
Screen size (% min)	More than 90
Screen	18,16

*Vietnamese Arabica Beans – Class 2, Screened 18, 16; Unwashed*
Black beans (% max)	2.0
Broken beans (%max)	2.0
Admixture (% max)	0.5
Moisture (% max)	12.5
Screen size (% min)	More than 90
Screen	18,16

Roasting and Ground Coffee Beans

processing method

dry process

step 1: Picking coffee cherriesstep 2: sun or machine dried cherriesstep 3: Remove peel and dried fruit pulpstep 4: in storage

wet process

step 1: Remove pulp from coffee beans by machinestep 2: placed in a water tank for fermentationstep 3: Remove residual meatstep 4:dry

baking process

step 1:drystep 2: to brown the beansstep 3: Different degrees of roasting of coffee beansstep 4:cool down

grounding process

After the roasting process is complete, the beans are ground by feeding them through a series of serrated or scored drums. This process produces perfectly smooth ground coffee beans.