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Revealing the natural coffee beans’ interesting characteristics

What separates professional coffee-drinkers and others can be how they can spot different coffee processing methods according to their taste. The natural coffee beans with its process can help to sustain the original flavor of coffee.

Overview of natural coffee beans

Even though the expertise, history and natural conditions of a particular coffee-growing region can separate its products from others, the processing method of coffee beans can have the most significant impact on the products’ unique flavor and quality.

Definition of natural coffee beans

Natural coffee beans are coffee beans that undergo the dry processed coffee processing procedure. This ensures the most flavorful and sensational taste of coffee, beloved by many coffee drinkers around the world.

History of natural coffee beans

The history of natural coffee beans is said to date back to the forests of Ethiopia in 700 AD. It then travelled to the North, made its way into the culture of Egypt, Persia, Turkey and finally spread East and West of the world, which are Asia and Europe. Nowadays, it is hard to find a place where coffee has not been introduced to.

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History of natural coffee beans

In Vietnam, natural coffee beans were first planted in 1857, which means that this famous coffee export country already has nearly 200-year of experience with coffee. Son La, Dien Bien, and the Central Highlands were some of the first regions in Vietnam that produced natural coffee beans. After going through the struggles of the Vietnamese War, coffee finally rose to stardom as one of Vietnam’s most prominent exports when the country entered the 1987 ‘Doi Moi’ economic reforms, which greatly opened the country for trade.

The process of natural coffee beans

Arabica and Robusta are two most popular types of coffee beans processed by the natural method. In order to make natural Arabica and Robusta coffee beans, their cherries are stretched out on cement, bricks or any high platforms under the sun right after being picked, making sure that the cherries dry evenly. They are then scraped and turned to avoid being fermented and spoiled. Once dried completely, the cherries’ outer layers are removed to extract the beans.

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The process of natural coffee beans

In general, the price of Arabica is more expensive than that of Robusta in terms of higher quality and demand.

Flavors of natural coffee beans

Generally, the taste of natural coffee beans is less acidic, sweeter and fruitier than the taste of washed coffee beans. These differences are generated from the different processes that washed and natural coffee beans undergo.

Location of natural coffee beans

Nowadays, some of the primary regions in Vietnam that produce two main types of natural coffee beans, Arabica and Robusta, are Son La, Dien Bien, Quang Tri (for Arabica), Buon Ma Thuot, Lam Dong (for Robusta).

Son La, Dien Bien
These Northern provinces both have cool climates with high annual rainfall, which are ideal natural conditions to grow fine-tasting Arabica coffee beans. Son La and Dien Bien are also some of the first places that plant the coffee beans in Vietnam, which result in their long history and excellent expertise with coffee.

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Son La, Dien Bien

Quang Tri
With an altitude of 350-500m above sea level and suitable climatic conditions for Arabica coffee, Khe Sanh (Quang Tri) is being chosen by the Vietnam Coffee and Cocoa Association (VICOFA) as a place to test high-quality coffee production models with the desire to turn this area into a center of coffee growing and production in the Central region of Vietnam.

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Quang Tri

Buon Ma Thuot
With the leading Robusta coffee output in the country, Buon Ma Thuot is one of the key regions that supply and export Vietnamese coffee to other countries, contributing to Vietnam’s concrete position in the world coffee market. This region’s excellent experience, perfect natural conditions and long history with coffee all guarantee to provide some of the top-tier natural coffee beans in the world.

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Buon Ma Thuot

Advantages of natural coffee beans

Natural coffee beans are prioritized in several regions because of their outstanding advantages.

See more: Washed vs natural coffee – Revealing the differences

Simple, less costly process
In a natural coffee beans processing method, the coffee cherries hold its beans throughout the drying process. The outer layers of the cherries will only be removed to get the beans when the whole cherries are completely dried, which can take from 2 to 6 weeks. This actually requires fewer equipment, less electricity, and water than other processing methods, which also result in less environmental pollution since no water is wasted.

Fruity taste
The natural coffee beans process helps the coffee beans absorb a lot of the sugar from the cherries, which end up with a fruity taste and heavier bodies than other coffee beans that undergo different types of process.

Favorable conditions can still produce high-quality coffee
The less demanding natural coffee beans process means that regions which are still poor with lower levels of investment for coffee manufacturing can still manage to produce high-quality coffee, thereby gain profit and give local people motivation to sustain their coffee culture.

Leading Vietnamese natural coffee bean supplier

Currently, one of the most prominent natural coffee beans suppliers in Vietnam is K-Agriculture Factory, which is a reliable and prestigious agricultural company that is supported by the Ministry of Industry and Trade. The last 25 years of operation with premium-quality natural coffee beans as well as other products have confirmed K-Agriculture’s position in the world market.

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K-Agriculture Factory

For more information, please feel free to contact us at:
Email: info@k-agriculture.com
Website: https://k-agriculture.com/
WhatsApp: +84855 555 837

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