Culi Robusta R1 S16 Natural/Dry Process Grade 1 is a premium Vietnamese robusta peaberry coffee processed by traditional sun-drying. Each bean is a natural peaberry a single, round seed formed when only one bean develops inside the coffee cherry, resulting in higher density and a more intense flavor profile.
Sourced from carefully selected farms in Vietnamese. Central Highlands, this Grade 1 screen 16 robusta is ideal for bold espresso applications, instant coffee processing, and high-caffeine blends. The natural process retains the original sugars of the cherry, delivering a rich, full-bodied cup with notes of dark chocolate, wood, and tropical dried fruits.
The most talked about Vietnam's coffee is the Weasel Coffee, a combination of natural and man-made processed products.
Mountain plateau in Vietnam, there is a special smart and clever "mink". It is the most favorite to pick the ripe coffee cherry. Every coffee season, male mink inspectors are often the first to select the target in the early morning and will bring their family came to pick the target food in the evening. There are about two to three hours for them to pick fresh coffee cherry every time. When the second hour, it began to excrete the coffee grains that they can not digest. Until the next day, the coffee farmers find by experience, collect their excretion out of the coffee grains, to be washed, dried.
Our weasel coffee bean was processed naturally by the animals. We do the drying process naturally by sun drying and ready to be sold. The resulting coffee is said to be like no other. It has a rich, heavy flavor with hints of caramel or chocolate. The body is almost syrupy and its very smooth. You would not dare to add milk or sugar to this coffee-it would compete with the beans natural sweetness, and distinct flavors and aromas.
Because this coffee with the combination of "mink" digestive enzymes, thus made the "weasel coffee" is a unique and without any kind of coffee products can be compared of. Weasel Coffee due to its special manufacturing process, yield rare and expensive, so it and the civet coffee of Indonesia together are considered one of the world's top coffee.
"Viego Global exports coffee green beans to world market (Arabica & Robusta).
Only ripe cherries are collected and processed carefully, which ensures a high quality coffee beans for global markets round the world.
In Vietnam, there are three commonly used methods of coffee processing: dry processing, wet processing, honey processing. Accordingly, green coffee is divided into three main types:
Moka S16 Natural/Dry Process Grade 1 is a specialty-grade Arabica coffee crafted from small-lot Moka cultivars grown in the highlands of northern and central Vietnam. With a screen size of 16 (6.3 mm), this lot offers an excellent balance between bean density and cup complexity, while still preserving the classic petite shape of the Moka variety.
Processed using the natural sun-dried method, cherries are selectively handpicked at peak ripeness and dried on raised beds for optimal airflow and fermentation control. The result is a fruity, full-bodied coffee with a winey character, deep sweetness, and a long, syrupy finish.
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Arabica G1 S16 Natural/Dry Process Grade 1 is a premium Vietnamese Arabica coffee, sun-dried with cherries intact to develop fruity, complex flavors and a heavier body. With screen size 16 and Grade 1 classification, this coffee is ideal for roasters and importers seeking a bold, full-bodied Arabica with origin-specific character.
The cherries are carefully hand-picked then naturally dried on raised beds for 18- 25 days, turned regularly to ensure even fermentation. After drying, beans are hulled, gravity-sorted, and graded to ensure uniformity and low defect count.
Culi Robusta R2 S13 Natural/Dry Process Grade 1 is a specialty-grade Vietnamese robusta peaberry coffee produced through the traditional sun-dried method. The beans are hand-selected from ripe cherries, where each fruit contains a single round seed (peaberry), offering greater density and more concentrated flavor. This natural-processed lot brings out a fuller, fruitier cup with bold body and rustic complexity.
Sourced from the Central Highlands, this screen size 13 peaberry is ideal for espresso blends, robust cold brews, and instant coffee applications requiring character and strength. The natural process imparts rich chocolatey notes with subtle fruit sweetness and earthy undertones.
Arabica G1 S18 Washed Process Grade 1 is a high-altitude specialty Arabica coffee from Vietnam, featuring large beans (screen 18) and processed by the fully washed method to enhance clarity, floral aroma, and bright acidity. This product is ideal for premium espresso blends, single-origin roasts, and specialty capsule coffee.
Grown in the mountainous regions of Lam Dong, Dak Lak, Gia Lai, Dak Nong and Kon Tum, the cherries are carefully handpicked, fermented in clean water, fully washed, and sun-dried on raised beds. The beans are then gravity-sorted and screened to ensure consistent size and density, maximizing roast performance and cup uniformity.
Arabica G1 S18 Natural/Dry Process Grade 1 is a specialty Vietnamese Arabica coffee processed using the traditional sun-drying method to bring out deep sweetness, full body, and complex fruity notes. With large bean size (screen 18) and Grade 1 sorting, this coffee is ideal for premium single-origin roasts, specialty espresso, and high-end capsule production.
Cultivated at altitudes over 1,300m in Lam Dong and surrounding areas, the coffee cherries are hand-picked at peak ripeness, dried with the whole fruit intact for 20 - 25 days on raised beds, then hulled and graded by density and screen size. This natural processing method enhances the coffee's body and depth while maintaining traceability and consistency.
Viego Global exports coffee green beans to world market (Arabica & Robusta).
Only ripe cherries are collected and processed carefully, which ensures a high quality coffee beans for global markets round the world.
In Vietnam, there are three commonly used methods of coffee processing: dry processing, wet processing, honey processing. Accordingly, green coffee is divided into three main types:
