Vietnam — Wet Polished SCR 18

Origin: Central Highlands (Dak Lak, Gia Lai)

Profile: Bold, Syrupy, and Pristine

Vietnam Wet Polished SCR 18 is the “Jumbo” grade of Vietnamese Robusta. While Vietnam is the world’s powerhouse for coffee volume, the Screen 18 represents the top tier of their export quality. These are the largest beans available, selected for their maturity and density.

The “Wet Polished” designation is crucial here. In this process, the dried green beans are put through a mechanical polisher with a fine mist of water to remove the “silver skin” (integument). For a Screen 18 bean, this results in a stunning, large, and glossy bean that is free from the dust and chaff that often cause “burnt” or “papery” off-flavors in standard Robusta.

Flavour Experience

Body: Massive and syrupy. It creates a “heavy” mouthfeel that is the hallmark of premium Robusta.
Notes: Deep dark chocolate, toasted macadamia nut, and a distinct caramelized sugar sweetness.
Acidity: Negligible. It provides a purely smooth, “low-toned” drinking experience.
Finish: Clean and bold; it leaves a lingering, pleasant taste of cocoa powder and smoke.

Best Enjoyed As

Screen 18 Wet Polished is the favorite choice for roasters who need visual impact and high-performance extraction:

The “Premium” Italian Espresso: Used as a 10–20% component, it produces a thick, mahogany-colored crema that “holds the sugar” on top of the shot.
Signature Dark Roasts: Because the silver skin is removed, you can take these large beans to a very dark roast (French or Italian) without the bitter, acrid smoke that unpolished beans produce.
Specialty Robusta Showcases: Ideal for “High Caffeine” single-origin offerings that aim to prove Robusta can be clean and delicious.

The Screen 18 Advantage

Roast Uniformity: Large beans have more thermal mass. A Screen 18 lot is much more consistent in size than a Screen 16, meaning the heat transfers evenly through the drum, preventing “scorching” of smaller fragments.
Extraction Efficiency: The larger cell structure of these mature beans allows for a very steady release of oils, leading to a more stable and reliable espresso extraction.

Comparison: Vietnam SCR 18 vs. Vietnam SCR 16

Feature	Vietnam SCR 16	Vietnam SCR 18
Bean Size	Standard / Medium	Jumbo / Large
Flavor Density	Concentrated & Punchy	Broad & Syrupy
Visual Appeal	Good	Excellent (Impressive for whole bean sales)
Roast Profile	Faster development	Slower, more stable development