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Cau Dat coffee – The best source of Arabica beans in Vietnam

Vietnam’s coffee market has marked significantly on the international coffee map, of which the production of Robusta beans is also the second largest in the world, just behind Brazil. However, there is still another type of bean that is as delicious as Robusta (or even “more” to some coffeeholics) planted in a highland province around 100 years ago – that is Cau Dat Arabica coffee. The people in the land of Cau Dat – Da Lat have inherited the quintessence from the original seeds brought by the French to combine with the advantages of a geographical location, the temperate climate of the Central Highlands, and the attentive care derived from the love for coffee to bring out of the Arabica beans with a special sublimation flavor.

1. The origin of Cau Dat Arabica coffee

After learning the soil and climate, the French brought Arabica coffee beans to grow in localities in the Central Highlands, such as Dak Lak, Di Linh, Bao Loc, Lam Dong, around 1927 as the higher the terrain and the colder the climate, the more excellent Arabica coffee beans are.

Cau Dat, 25km southeast of Da Lat city center, possesses three golden conditions to produce the highest quality and richest Arabica beans: the altitude from 1450 – 1650m above sea level; the temperature fluctuating from 5 (lowest) to 33 degrees Celsius (highest); and fertile Basalt soil. Cau Dat also has the highest quality Arabica coffee production in the country, even famous abroad.

Currently, the locals at Cau Dat are cultivating 4 types of Arabica bean,  including Bourbon, Typica, Mocha, and Catimor. In which, Bourbon, Typica, Mocha are the first and oldest coffee lines in the world but they are all quite difficult to grow, weak, susceptible to attack by pests. Catimor coffee varieties, on the other hand, are easier to cultivate with good resistance to pests, and higher yields.

2. What’s special about Cau Dat Arabica coffee?

Cau Dat Arabica has a slightly sour, slightly bitter flavor, with a gentle sweet aftertaste. Arabica coffee is suitable for almost everyone as it is not boldy bitter like Robusta or contains too much caffeine leading to intoxication. To fully enjoy Cau Dat Arabica coffee, it’s best to serve hot.

Visually, Cau Dat Arabica coffee is porous, rather light and loose, not sticky nor smooth like the one mixed with bean flour and cornstarch. In terms of color, Arabica is dark brown, not black as people think. When processing with water, the powder tends to float to the surface, the coffee water features a light brown color of amber stone. The taste is fragrant, pleasant like a harmonious combination of fresh fruit and honey, which is described as pure as a fresh Sunday morning. You won’t feel overpowering like the smell of chemical aromatherapy.

In 2016, Cau Dat – Da Lat Arabica excellently passed the strict assessment of standard taste and safety by Starbucks CAFE Practices, to become one of 7 types of coffee to be included in  Starbucks – a world-famous global supply chain. Starbucks senior coffee expert Leslie Wolford said that the quality of Da Lat’s Arabica coffee is perfect with a mild sour taste, suitable for customers’ enjoyment. Starbucks also recognized it as one of the seven delicious coffees in the world.

**Outstanding samples with prices:

– Cau Dat Phin Powder Coffee (Vietnamese taste): 80,000 VND (250gr) – 150,000 VND (500gr)

– Cau Dat Farm Drip Coffee: 150,000 VND (250gr)

– Cau Dat Farm Espresso Coffee: 140,000 VND (250gr)

– Cau Dat Farm Phin Coffee: 130,000 VND (250g)

– Cau Dat Farm Spring Coffee: 199,000 VND (200gr)

– Cau Dat Farm Espresso Coffee: 140,000 VND (250gr)

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