Vietnam Cau Dat Lotus
 
Vietnam may be the world's largest producer of robusta coffee, but that reputation often overshadows the exceptional arabica coffees being grown in the country's highlands. In the Cau Dat region near Da Lat, generations of farmers have cultivated coffee in cool mountain climates and rich volcanic soils, producing coffees with remarkable sweetness, balance, and complexity.
 
Coffee was first introduced to the region by the French in the mid-1800s, and today the small family farms of Cau Dat continue that tradition. Most farms average just 1-3 hectares, with growers carefully harvesting only ripe coffee cherries before delivering them to local wet mills. There, the coffee is processed under strict quality controls to ensure consistency from harvest through export.
Situated between 1,400 and 1,600 meters above sea level, Cau Dat enjoys mild temperatures year-round—ideal conditions for producing high-quality arabica. After harvest, the coffee is pulped using Colombian Penagos equipment, carefully fermented, fully washed, and slowly dried to preserve its vibrant character and clean finish.
 
Once drying is complete, the coffee is stored in the cool climate of Da Lat before being hulled and transported to Ho Chi Minh City. Prior to export, it spends up to two weeks in climate-controlled storage, helping maintain freshness and quality throughout its journey from Vietnam to your cup.
 
Grower: Various smallholder farmers
Region: Cau Dat, Da Lat, Lam Dong Province, Vietnam
Altitude: 1,400-1,600 MASL
Variety: Arabica
Soil: Volcanic
Process: Fully washed
Harvest: October-January
 
Cupping Notes: Brown sugar, milk chocolate, citrus, and toasted almond.
 
Roast Level- Medium/Dark (3/4)