Specialty Arabica Honey Coffee
Characteristics of Specialty Arabica Honey Coffee
Cau Dat – Da Lat, located just 25 km from Da Lat city in Xuan Truong commune, is renowned for its coffee and tea cultivation. This region is ideal for growing Arabica coffee due to its cool climate, with an average temperature ranging from 5°C to 33°C, an altitude of 1,450–1,650m above sea level, and fertile basaltic soil.
The entire Xuan Truong commune spans 1,270 hectares of agricultural land, with 1,100 hectares dedicated to coffee, 98% of which is Catimor. Previously, Moka coffee was grown, but due to pest issues, farmers gradually switched to Arabica, which offers better disease resistance and drought tolerance.
Cau Dat Arabica is famed for its Typica, Bourbon, and especially high-yield Catimor varieties. Each hectare can produce 10–18 tons of fresh cherries, equivalent to 4 tons of green coffee beans. This coffee stands out with a transparent brown color, similar to amber, and a delightful balance of mild acidity, gentle bitterness, and aromas of syrup, fresh fruit, and honey.
What is Specialty Arabica Honey Coffee?
“Specialty coffee” refers to coffee scoring 80 points or higher on a 100-point scale, evaluated by certified Q Graders. It represents the pinnacle of quality, grown under ideal conditions and harvested at the perfect time. Scoring levels include:
90–100: Outstanding
85–89.99: Excellent
80–84.99: Very Good
The Honey Processing Method
Despite its name, the Honey method doesn’t involve honey. Instead, it retains part of the fruit’s mucilage layer during drying. This sticky layer ferments with the coffee beans, imparting a honey-like texture. The process requires precise control of moisture and sugar content, resulting in beans with unique flavor profiles.
The Flavor of Specialty Arabica Honey Coffee
Arabica coffee processed using the Honey method has a richer flavor compared to washed coffee while maintaining balance, unlike the bolder natural process. Cau Dat Arabica stands out with its harmonious blend of mild acidity, gentle bitterness, and aromatic notes of syrup, fresh fruit, honey, and toasted bread.
The Potential of Cau Dat Arabica
Cau Dat Arabica competes with the world’s best coffee varieties, earning a place in global brands like Starbucks. With a productivity of 18–20 tons of fresh cherries per hectare, Cau Dat showcases Vietnam’s coffee-growing potential.
Natural Conditions in Cau Dat
Altitude: Over 1,500m
Temperature: Average 17°C
Humidity: 71%
Soil: Fertile basaltic
