HuyEco - Coffee & Culture
HuyEco - Coffee & Culture, Gọi 0388425255
Coffee isn’t just a drink—it’s the result of careful cultivation, harvesting, processing, and sorting. Throughout my eight years working with farmers, I’ve realized that green bean coffee quality depends not only on climate and variety but also on post-harvest handling.
But in real life, standards are one thing—actually meeting them with limited resources is another challenge entirely.
When I first founded HuyEco Farm eight years ago, we were the first sustainable, high-quality coffee farm in our region. At that time, we only had access to basic dry hulling machines that could remove the coarse outer husk after drying. However, once hulled, the beans were far from uniform—mixed sizes, defects everywhere, and inconsistencies that made further processing incredibly difficult.
🔹 Common hulling methods:
✔ Dry hulling: Uses mechanical force to remove parchment, suitable for natural-processed coffee.
✔ Wet hulling: Applies water to ease parchment removal, often used in wet-processed coffee.
Since we didn't have advanced sorting machines in the beginning, every single defect had to be sorted manually. This was painstaking work—each hour, we could only sort around 5–6 kg, sometimes less when I needed to stretch my aching back.
🔹 Key sorting criteria:
✔ Bean size: Screen sizes range from 14 to 18, ensuring uniform roasting.
✔ Color: Healthy green tone without defects like black or yellow beans.
✔ Density: Dense beans indicate better quality and flavor concentration.
✔ Defect removal: Eliminating broken, moldy, or insect-damaged beans.
🔹 Sorting methods:
✔ Mechanical screening: Uses vibrating sieves to separate beans by size.
✔ Manual hand-picking: Selects defect-free beans, common in specialty-grade coffee.
To improve consistency in roasting, I bought a small sorting sieve, separating beans into 18mm, 16mm, and 14mm categories. This was especially critical because my customers preferred Light Roast Arabica, which meant temperature sensitivity was extremely high. Every inconsistency in bean size could lead to uneven roasting, requiring meticulous sorting—at a higher cost.
Sorting isn’t just a technical requirement—it directly influences coffee taste and roasting accuracy.
☕ Uniform beans → Even roasting → Balanced flavor profile.
☕ Mixed defects → Uneven roasting → Harsh or inconsistent taste.
Even as our farm grew, we continued using both machine sorting and manual sorting. Once we acquired color-sorting technology, we could remove 95–98% of defective beans automatically. But we still had to hand-sort the remaining beans to ensure perfect consistency—because no machine could 100% guarantee a flawless batch.
For farmers supplying coffee to my business, their biggest fear wasn’t organic farming or agroforestry—it was sorting beans. This was the most tedious, time-consuming, and repetitive part of coffee processing, but it was also the most crucial step for quality control.
Today, technology plays a crucial role in enhancing precision and efficiency:
🔹 Color sorting machines: Uses cameras to detect defective beans.
🔹 Density measurement systems: Assesses bean weight for optimal roasting results.
🔹 AI & data-driven analysis: Matches quality to international grading standards.
But despite these advancements, in high-quality coffee farming, manual sorting still plays a major role. Every supplier working with me has to meet the same sorting standards, ensuring that all beans achieve consistency for roasters—because without precision, roasting would be unstable and unpredictable.
At the HuyEco Coffee processing facility, weight-based screening ensures consistent density in green beans. This crucial step refines quality, optimizing uniform roasting and flavor balance.
Sorting green bean coffee isn’t just about meeting industry standards—it’s about ensuring practical, achievable grading systems that align with sustainable production while maintaining quality.
🚀 What are your thoughts on green bean coffee sorting? Have you faced challenges in maintaining consistency? Let’s discuss!
At HuyEco Coffee & Culture, we don’t just grow coffee—we create immersive experiences for coffee lovers, travelers, and sustainability enthusiasts.
🔹 HuyEco Coffee Tour – Explore pure coffee flavors and learn about sustainable farming firsthand.
🔹 Farm Experience – Visit our eco-friendly coffee farm, meet local farmers, and discover organic cultivation methods.
🔹 HuyEco Café – Enjoy handcrafted coffee in a cozy space, featuring specialty Arabica & Robusta from our farm.
📍 Location: Alley 29, 3/4 Street, Ward 3, Da Lat, Lam Dong, Vietnam
🌍 Website: Order HuyEco Coffee
📹 YouTube: HuyEco Coffee & Culture
Reader Comments
Newer articles
From Forest to Teacup: Experiencing Vietnam’s Wild Teas at La.Kao Teahouse in Hội An
HuyEco Coffee Tour – A Sustainable Farm-to-Cup Experience in Da Lat
From Soil to Sweetness: A Steiner Education Journey Through Coffee & Nature at HuyEco
IEG Students Explore the Heart of Sustainable Coffee at HuyEco Farm
Vetiver Grass: A Natural Solution for Erosion Control & Sustainable Coffee Farming in Vietnam
How Soil Health Impacts Coffee Yield & Sustainability Organic Farming Insight
Topping vs. Natural Growth: Sustainable Coffee Farming & Pruning Techniques
Green Bean Coffee Sorting: The Key to Sustainable Quality & Ethical Farming
Arabica Coffee Farming: From Nursery Bed to Sustainable Cultivation
Growing Sustainability – How Small Farmers Are Shaping Vietnam’s Coffee Future
