Introducing the Vietnam Robusta Wet Polish Scr18 RFA, sourced from the Central Highland – Daklak Province, this coffee bean grows at an altitude of 800 masl. Made from the Robusta varietal, this product is screened carefully using the Scr16-18 screen size and processed using the wet polishing method. This method ensures a cleaner, purer and tastier coffee. Experience the notes of cedarwood, spicy notes and citrus buzz in every cup of this Vietnam Robusta Wet Polish Scr18 RFA.
The central highlands region of Vietnam consists of the five provinces; Lam Dong, Dak Nong, Dak Lak, Gia Lai and Kon Tum, covering a total area of 54,700 square kilometers, equal to 16.5 percent of the country’s land mass. The region has a population of more than 5.1 million. Located on a plateau at an average altitude of 500-600 meters, the region has more than two million hectares of basalt soil suitable for growing Robusta coffee, rubber, pepper and tea. It has a total of 434,000 hectares of coffee plants, 80 percent of the country’s total coffee growing area. Cud Lie Mnong Fairtrade Agriculture Cooperative (CUDLIEMNONG) is located in Cu Mgar district of Daklak province in the central highlands of Vietnam. Cud Lie Mnong consists of 14 villages. The main crops in this area are coffee (mainly robusta), pepper and rubber.
In early 2008, the Dakman Company (a coffee processing company) began to work on improving the quality of coffee from the farmers in this area. They organised and provided training on 4C (Common Code for the Coffee Community Association) standards and GAP (Good Agriculture Practice). Then Dakman helped the farmers from the area to set up the producer group, CUDLIEMNONG. The cooperative received Fairtrade Certification in 2009 and currently has 84 members.
The investment for the coffee production (such as fuel for water pumps and fertilisers) comes mainly from the sales of coffee which the farmers store after harvest season and sell when they need cash for expenses. The cooperatives annual production capacity of Robusta green bean is approximately 346 tons but during the 2011/12 harvest productivity increased to 398 tons, 369 of which was sold as Fairtrade. Members have on average 0-4 hectares of land each for growing coffee.
Robusta coffee is mainly cultivated in Central Highlands, Vietnam. The main region focuses on five provinces of Central Highlands including Kon Tum, Gia Lai, Daklak, Dak Nong and Lam Dong. Several mid-land provinces such as Dong Nai and Ba Ria – Vung Tau also produce robusta.
As you’ve already known, robusta is easier to cultivate than arabica. It requires a lower altitude of around 500m above sea level (asl.). Robusta is more probable to expose to direct sunlight with suitable featured temperature of highlands varying from 24oC to 29oC and yearly average rainfall of 1,000mm.
Vietnam has famous robusta growing regions such as Pleiku, Ayun Pa, Buon Ho, Buon Ma Thuot, Dakmil or Cu Kuin. The one which are most famous among them is Buon Ma Thuot known as Vietnam’s capital of coffee. In addition to that, Buon Ma Thuot’s robusta has been promoted as single estate coffee (as Buon Ma Thuot’s specialty). Moreover, in low lands such as Long Khanh (of Dong Nai) do contribute good robusta. Especially, several rural districts of Ba Ria Vung Tau which are next to seasides have been planted robusta coffee with good capacity.
Ben Loi (Loi’s port) in Xuyen Moc of Ba Ria Vung Tau with its small mountains and hills behind – suitable to plant coffees – is very close to the seaside. Photo by HangVTA.
In general, in comparision with arabica, Vietnamese robusta volume is a very huge number. Volume of Vietnamese robusta in recorded harvest seasons can be reached 1.5 to 1.7 million metric tons which are 25 times higher as compared to arabica (of 60 thousand tons). It is robusta that brings Vietnam to seize the world’s number #1 of robusta export.
Processing:Wet Polished (Wet-polished Robusta has much better quality, the product is more carefully screened, removing the silk, and impurities, making the coffee cleaner, purer & tastier)
Moisture Content: 12%
Cupping Notes: Cedarwood, Spicy notes, citrus buzz and short sharp acidic hit. Clean cup and long finish.
FAQs about Vietnam Robusta Wet Polish Scr18 RFA Coffee
Vietnam Robusta Wet Polish Scr18 RFA is a wet-polished Robusta coffee from Vietnam’s Central Highlands, specifically Daklak Province. It’s screened to Scr16–18 for a more uniform size and prepared to give a cleaner, more consistent cup with bold structure and a long finish.
Daklak sits in Vietnam’s Central Highlands, a plateau region known for basalt soils and conditions that suit Robusta production at scale. The area is one of the country’s best-known Robusta origins and is closely linked with Vietnam’s reputation as a major exporter.
Wet polishing is a post-milling step that removes remaining silverskin and fine impurities from the green coffee. The goal is a cleaner physical preparation that often translates into a tidier flavour profile, with fewer earthy or dusty edges in the cup.
Scr16–18 refers to the screen grading range, meaning the beans fall within a size band that supports more even heat transfer in roasting. For roasters, that consistency can make it easier to control development and repeat roast profiles.
The product details list this coffee as grade GR1. In practical terms, it indicates a higher level of sorting and preparation for a commercial-style Robusta, aiming for a clean cup and reduced defect impact.
Expect cedarwood, warming spice and a citrus buzz, with a short, sharp acidic hit and a clean cup that holds its flavour into a long finish. It’s a punchier profile than most Arabicas, built for structure and intensity.
Used in blends, this Robusta can add body, crema and a firmer backbone, especially in espresso. It’s a good option when you want extra depth and weight without leaning entirely on darker roasting of Arabica components.
Robusta is often developed slightly further than a light Arabica to soften harsher edges and emphasise body and sweetness. Many roasters prefer a medium to medium-dark approach for a sturdier, smoother cup, especially for espresso use.
It’s well suited to espresso where you want strong body and persistence, and it can work well in moka pot for a bold, traditional style. For filter, it’s usually best when brewed a little stronger and aimed at a robust, spiced profile rather than delicate aromatics.
Yes. You can buy it as green coffee, or order it roasted through the Roast For You options. Roast For You follows the usual minimum of 6kg green per single origin so roasting can be planned efficiently while keeping quality consistent.
A 12% moisture content sits in a typical range for green coffee and usually supports steady heat uptake through the roast. It’s still worth watching the early roast phase for momentum and evenness, especially with a screened lot aimed at consistency.
Store green coffee in a cool, dry place away from direct sunlight and strong odours, ideally sealed in the original bag or in a food-safe liner inside a lidded container. Roasted coffee is best kept at room temperature in an airtight bag or tin and used within a sensible time frame to keep the spice and cedar notes tasting clean.
Additional information
Weight
1 kg
Select
Green Beans, Light Roast (Min 6kg per batch), Medium Roast (Min 6kg per batch), Dark Roast (Min 6kg per batch)
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