Cà phê nhân xanh Arabica Cầu Đất - Washed

Arabica coffee was introduced to Vietnam by the French in the 1930s. Regions such as Bao Loc, Di Linh, Đon Duong, and the outskirts of Đa Lat, especially Cau Đat, are considered a paradise for Vietnamese coffee, recognized as the Arabica coffee haven with ideal conditions: an altitude of 1,500 meters and a temperate climate averaging between -5°C and no more than 33°C. This area produces the highest quality Arabica coffee in the country.

In 1989, Vietnam achieved its first success by bringing the Arabica Catimor variety (a hybrid of Timor and Caturra developed in Portugal) back to the country. With its disease resistance and high yield, this coffee variety laid the groundwork for the development of Vietnam's coffee industry, elevating its status in the global market.
Arabica coffee offers a rich experience with a full body and a strong presence. Its mild bitterness creates balance in flavor, while the round aftertaste is smooth and not harsh. The light sourness adds freshness, highlighting the distinctive characteristics of Arabica.
Information about Cau Đat Arabica Coffee:

• Continent: Asia
• Origin: Vietnam
• Cultivation Area: Cau Dat
• Variety: Catimor
• Altitude: 1,200-1,650 masl
• SCA Score: 83
• Processing: Wet processing
• Cupping: Full body, mild bitterness, round aftertaste, light sour.