Robusta coffee bean has a round shape with a straight line in the middle. Robusta coffee has a pleasant aroma, bitter and bold taste, brownish color, less sourness giving you an inspiration and creativity.
Light roasts are roasted for the least amount of time. Lightly roasted beans generally reach an internal temperature of 356°F – 401°F, right after the first crack occurs. These beans tend to not have the oils on them because they haven’t been roasted at a high enough temperature.
The longer a bean is roasted the more the heat pulls out the caffeine and the acidity. This means light roasts have the most caffeine (by volume) and the most acidity. Light roasts can have a different taste profile because the shortened roasting process prevents some chemical changes from occurring inside the bean. Origin flavors of the bean are more recognizable in light roasts since the flavors that come from the roasting process often aren’t prominent. The acidity in light roasts is often accompanied by a citrus or lemon tone which some people find pleasing to the palate.
2. Medium Coffee Bean Roasted
Medium roasted coffee reaches internal temperatures of 410°F-428°F. This is after the first crack and just before the second one occurs. They have a little bit more body than a light roast and less acidity.
Medium roasts are what the average American coffee drinker is used to. These roasts are considered to have balanced flavors. The acidity and body of a medium roast can vary but are usually somewhere in the middle. Some examples of medium roasts are House blend, Breakfast roast, and American Roast.
3. Medium-Dark Coffee Bean Roasted
Beans roasted to medium-dark reach an internal temperature of 437°F – 446°F. This is during or just after the second crack. This roast will also start showing the oils on the beans’ surface because the temperatures are high enough.
These roasts have a richer, fuller flavor, more body, and less acidity. Vienna Roast and Full-City Roast are some examples of a medium-dark roast coffee blend. Common Names: Viennese, Continental, Full City, Light French, Light Espresso
4. Dark Coffee Bean Roasted
The roasting temperature for a dark roast is between 464°F – 482°F. There are visible oils on dark roast beans. Typically you cannot taste any origin flavors in a dark roast, just the effects the roasting process has on that type of coffee bean.
Dark roasts have sweeter flavors because the sugars in the coffee beans have time to caramelize. The longer roasting process helps it to develop a richer flavor and full body, which often leads to it having a buttery finish. They also have the least acidity of all coffee roasts. Dark roasts have the least amount of caffeine because they’re roasted the longest. French roast is considered the darkest roast and has a pronounced smoky flavor. If coffee beans are roasted longer than a French roast (482°F), the oils and sugars in the bean will burn. Dark roasts often have European names because of the popularity of dark roasts in Europe, such as Italian roasts. Common Names: French, Espresso, Turkish, Italian, Dark French, Heavy
| Specification | Moisture | Admixture | Black & Broken | On sieve sreen |
| VIETNAM ROBUSTA COFFEE R1 S18 WP | 12.5 % max | 0.1 % max | 0.4 % max | 90% min |
| VIETNAM ROBUSTA COFFEE R1 S18 CLEAN | 12.5 % max | 0.1 % max | 0.4 % max | 90% min |
| VIETNAM ROBUSTA COFFEE R1 S18 | 12.5 % max | 0.5 % max | 2 % max | 90% min |
| VIETNAM ROBUSTA COFFEE R1 S16 WET POLISHED | 12.5 % max | 0.1 % max | 0.4 % max | 90% min |
| VIETNAM ROBUSTA COFFEE R1 S16 CLEAN | 12.5 % max | 0.5 % max | 0.4 % max | 90% min |
| VIETNAM ROBUSTA COFFEE R1 S16 | 12.5 % max | 0.5 % max | 2 % max | 90% min |
| VIETNAM ROBUSTA COFFEE R2 S13 | 13% max | 1.5 % max | 5 % max | 90% min |
| Packing: New Jute bags 60kgs net/ Container Capacity: 19.2 tons/20ft | ||||
Robusta
When grown properly, robusta is an incredibly diverse bean—each region produces robusta with different qualities, indicating the importance of terroir in coffee farming. The highest quality of these is grow in the central highlands, where increased elevation yields more nuanced flavors. Robusta beans have a higher amount of caffeine than arabica, but contain 60% less sugar and fats. Tasting notes might include: chocolate-y, nutty, and earthy.
Arabica
Encompassing a broad category of species that include Bourbon, Typica, and Catimor, arabica is generally a bit tougher to grow than robusta. The bulk of arabica produced in Vietnam is of the Catimor variety, which is a hybrid of the arabica and arabica-robusta species. General tasting notes might include: fruity, citrusy, and light.
Found in the Cau Dat district of Da Lat in Lam Dong Province, Typica and Bourbon are premium categories of Arabica introduced by Europeans in the 80s. They’ve largely disappeared as farmers favored more high-yield varieties like Catimor, but with a new craft coffee movement taking over Vietnam, some are looking to bring them back.
