Description
Data Profile
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Origin: Vietnam
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Region: Central Highlands (Lam Dong, Da Lat)
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Altitude: 1,200 – 1,600 masl
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Variety: Catimor, Typica, Bourbon (selected Arabica)
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Process: Washed / Honey (depending on producer)
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Farmers: Smallholder farmers in Lam Dong and Da Lat regions
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Harvest: November – January
Cupping Score
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SCAA Score: 84 – 86 (Specialty Coffee grade)
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Fragrance/Aroma: Sweet, nutty, floral hints
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Flavor: Chocolate, caramel, red fruits, citrus
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Acidity: Medium, bright but balanced
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Body: Medium-full, smooth
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Aftertaste: Sweet, lingering with cocoa finish
Region – Central Highlands, Vietnam
The Central Highlands, particularly Lam Dong and Da Lat, are the heart of Vietnam’s specialty Arabica production. Unlike the country’s global reputation for Robusta, these highland regions provide the right altitude and microclimate for cultivating high-quality Arabica. Fertile volcanic soil, cool temperatures, and dedicated farmers have helped shift Vietnam’s image towards premium specialty coffee.
Flavor Characteristics
Vietnam Specialty Arabica offers a cup that is smooth, approachable, and well-balanced. Its key flavor notes include:
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Sweetness: chocolate, caramel, sugarcane
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Fruitiness: citrus, red berries, stone fruits
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Florals: subtle jasmine or tea-like hints
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Mouthfeel: medium to full body with a smooth, silky texture
This balance makes it both versatile for espresso and delightful as a pour-over.
Significance
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Breaking Stereotypes – Known worldwide for Robusta, Vietnam’s specialty Arabica demonstrates the country’s ability to produce world-class Arabica beans.
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Economic Shift – Specialty Arabica provides better income opportunities for farmers compared to traditional Robusta farming.
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Growing Recognition – Increasingly featured by specialty roasters across Asia, Europe, and the US.
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Market Appeal – Its approachable flavor profile makes it popular among both casual coffee drinkers and specialty enthusiasts.
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