Arabica Washed Grade A S16

Arabica Natural (Dry Process) Grade A Screen 16 — Wild Fruit, Ancient Terroir

Vietnamese Arabica Natural Grade A S16 is for the adventurous roaster seeking bold, fruit-forward cup profiles. Grown at 1,200 to 1,500m elevation in the highlands near Buon Ma Thuot and dried as whole cherries in the intense Central Highlands sun, this natural-processed Arabica delivers an explosion of berry, wine, and tropical fruit flavors that distinguish it dramatically from its washed counterpart.

The Natural Process

Natural (dry) processing is the oldest method of coffee production — and one of the most demanding to execute well. After selective hand-picking, the entire cherry (skin, pulp, mucilage, and bean) is spread on raised drying beds. Over a period of 2-4 weeks, the cherry slowly dehydrates under the sun. During this extended contact, the sugars and fruit acids from the pulp infuse into the bean, creating a uniquely intense flavor profile.

In the Central Highlands, the dry season (November-April) provides weeks of uninterrupted sunshine with low humidity — ideal conditions for natural processing. However, constant monitoring is essential: the cherries must be turned every 2-3 hours during peak sun to prevent over-fermentation or mold.

Flavor Profile

• Berry and wine — intense blueberry, strawberry, and red wine character
• Tropical fruit — mango, papaya, and dried fig sweetness
• Chocolate undertone — dark cocoa base that anchors the fruit notes
• Heavy body — significantly more viscous than washed Arabica
• Lingering sweetness — a long, sweet, almost dessert-like finish

Ideal For

Fruity espresso blend components, experimental roasting programs exploring single-origin naturals, specialty markets in Asia and Europe where natural-processed coffees command premium prices, and boutique roasters seeking a unique Vietnamese origin story.