Arabica green coffee beans from Vietnam - best roasted just into second crack.
The secret to the wonderful flavor of Vietnamese coffees is undoubtedly the coffee roasting method. Beans should be roasted slowly at lower than standard temperatures so that the beans do not burn. Roasting slowly in that way causes the beans to have a dark color similar to dark roasted beans but with one big difference while dark roasting can burn away the oils that give coffee its flavor, slow roasting seals in the flavor, creating a much stronger aroma in the bean, and a much fuller flavor.
Unroasted coffee beans from Vietnam, these Arabica Green Coffee beans have been sourced from the finest plantations in Vietnam.
Please note, we have had isolated incidents of customers finding stones in Vietnam Arabica green coffee, and we have occasionaly found them ourselves after roasting it. It is very difficult to check green coffee for stones because they tend to have a similar colour, and because we decant our green coffee in bulk into a weigh and dosing machine to bag it into kilos it is also not realistically possible to try and check it. So we are advising all our customers purchasing the Vietnam Arabica green coffee beans to check the green coffee when you dose it out to roast, and also check it again after roasting to ensure no stones are present. Stones will not affect your roaster, but if they get into the grinder mechanism they could jam the burrs and damage it.