Roasted Arabica Son La

Bringing the essence of the Northwestern mountains, with hints of herbs, a mild acidity, light bitterness, a sweet aftertaste, and a touch of bitter cocoa, roasted Arabica Son La coffee beans create an irresistible charm.

About Arabica Son La Coffee

Arabica coffee is selective about its natural conditions and soil for growth. For this reason, in some regions of Vietnam, Arabica coffee yields low output but extremely high quality, and Son La Arabica is one such example.

Located in the Northwest, Son La Province has the ideal position and climate for Arabica cultivation. To produce the highest quality beans, Son La farmers harvest coffee at a high ripeness level, while also carefully tending to the plants and supplementing with essential micro-nutrients, enhancing the flavor of this coffee variety.

Once roasted, Arabica Son La coffee carries the essence of the Northwestern mountains, with a light floral fragrance, subtle herbal notes, mild acidity, and a sweet, bitter aftertaste.

Many people enjoy the gentle and refined flavor of Arabica, while others may prefer the stronger, bolder taste of Robusta.

Read more: Roasted Arabica Cau Dat

Product Information

• Type: Roasted Coffee Beans
• Processing Method: Full Washed
• Roast Level: Light, Medium, Dark
• Sizes: S14/S16/S18
• Growing Region: Son La Province, Vietnam
• Weight: 500 grams – 1 kg – 5 kg – 35 kg
• Packaging: PE, PP, jute bag
• Export port: Cat Lai Port, Ho Chi Minh City

Shelf Life of Roasted Arabica Son La Coffee

After roasting, coffee beans need some time to release CO2 in a process known as degassing. Brewing coffee immediately after roasting can result in a harsh or unclear flavor due to the excess CO2.

The minimum time required for degassing is 36–48 hours (when CO2 release is most vigorous). Depending on the roast level, the degassing period can vary, typically ranging from 4–18 days in a stable environment.

The optimal time to consume coffee after roasting is within 60 days. After that, the quality gradually declines, and although still drinkable, the full flavor becomes harder to appreciate.

Factors like humidity, light, temperature, and brewing methods can affect the quality of coffee. Always store coffee in a dry, cool place, and grind only the amount needed for one day, avoiding leaving it overnight in the coffee machine.

Why Choose VCU’s Roasted Arabica Son La Coffee?

• Self-produced Green Beans: Ensures strict quality control from the source, with all beans meticulously stone-separated and color-sorted for cleanliness and appearance.
• 100% Pure Roasted Coffee: Two industrial roasting machines with a capacity of 70–80 tons per month, automatic profile storage for consistent roasting across batches.
• Certified Facilities: ISO and FDA-certified (for U.S. export), with a fully enclosed storage system, ensuring partners can trust the coffee’s quality.
• Wide Range of Products: Offering Robusta, Arabica, and Excelsa beans from Vietnam’s most renowned coffee regions.
• Experienced R&D Team: Ready to assist in developing the right roast profile to suit your taste and customer base.
• Direct Export to 13 Countries: Including the U.S., Singapore, Japan, the Philippines, Australia, and Bangladesh.

If you’re looking for high-quality roasted Arabica Son La coffee with a stable supply and competitive prices, get in touch with VCU today!

Contact Information

VCU Joint Stock Company (VCU JSC)
Address:
– Roasting Facility: Group 6, Chu Prong Town, Chu Prong District, Gia Lai Province
– Green Bean Facility: Iave Commune, Chu Prong District, Gia Lai Province

– Hotline: +84 866 895 379

– Fanpage: VCU – Vietnam Coffee United

– Email: info@vietnamcoffeeunited.com