Cau Dat Arabica

📍 Cau Dat, Lam Dong (1650 MASL)

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Quick Specs:
• Process: Washed
• Variety: Catimor, Yellow Bourbon
• Harvest: Dec/2025
• Notes: Citrus, Floral, Clean sweetness

The "Queen" of Vietnamese Coffee

Cau Dat Arabica is widely regarded as the finest Arabica coffee produced in Vietnam. Grown at an elevation of 1,650 meters above sea level in the fertile basalt soil of Lam Dong province, these beans benefit from a cool, misty climate that mimics the conditions of the world's most renowned coffee regions.

Our specific lot is processed using the Washed method, producing a clean cup with bright citrus, delicate floral notes, and a refined sweetness. This regional selection, sourced from the best farms across the Cau Dat highlands, delivers single-origin distinction without single-farm limitations.

Perfect for specialty roasters looking for a unique single-origin espresso or a high-end pour-over option that challenges perceptions of Vietnamese coffee.

84.5 Cupping Score

Cau Dat Arabica cups with remarkable clarity — a testament to high-altitude growing and meticulous Washed processing.

Aroma	Jasmine, orange blossom, honey
Flavor	Lemon, green apple, brown sugar
Acidity	Bright, citric, well-structured
Body	Medium, smooth, rounded
Aftertaste	Clean, lingering sweetness
Balance	Well-balanced, complex
Overall	Clean, sweet, exceptionally smooth

Roasting Recommendations

Light to Medium roast preserves the floral aromatics and bright acidity. At City to Full City, expect jasmine, bergamot, and honey notes.

Omni-roast friendly. Works beautifully as a single-origin espresso or pour-over.

Washed Process — Step by Step

Product Name	Cau Dat Arabica (Catimor, Yellow Bourbon)
Region	Cau Dat, Da Lat, Lam Dong, Vietnam
Altitude	1,550 - 1,650 masl
Processing	Washed
Screen Size	S16
Moisture	10% - 12.5%
Foreign Matter	0.1% Max
Black & Broken	0.5% Max
Crop Year	Dec/2025
Manufacturing Date	Jan 2026
Expiry Date	July 2027 (18 Months)
Packaging	60kg Jute Bag (GrainPro inner optional)

The Cau Dat Highlands Cooperative

Cau Dat Farmer Cooperative (15 member farms)

Nestled in the misty highlands of Lam Dong province, the Cau Dat cooperative represents 15 smallholder families who have cultivated Arabica across three generations — since the region first planted coffee in 1927 under French direction.

Each farm is 2–5 hectares, intercropped with shade trees and fruit orchards. Farmers follow GAP protocols with no synthetic pesticides. Ripening is slow at 1,550–1,650 MASL due to cold nights, concentrating sugars and yielding dense, hard beans prized by specialty roasters.

The cooperative pools harvests to meet export volumes, with centralized wet-milling and quality control. Every lot is traceable to individual member farms, enabling micro-lot separation for buyers who want single-farm distinction.

Cooperative

Cau Dat Farmer Cooperative

Location

Cau Dat, Da Lat, Lam Dong

Total Area

30 hectares (collective)

Varieties

Catimor, Yellow Bourbon, Typica

Certifications

GAP (Good Agricultural Practice), EUDR-ready traceability

Cau Dat Arabica

The "Queen" of Vietnamese Coffee

Roasting Recommendations

Washed Process — Step by Step

The Cau Dat Highlands Cooperative

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