The Central Highlands have an excellent reputation
When it comes to Vietnamese coffee, we must note the Central Highlands raw materials such as Dak Mil (Dak Nong), Dak Ha (Kon Tum), Chu Se (Gia Lai), and especially Buon Ma Thuot – Dak Lak, which is the world’s largest exporter of Robusta coffee.
The Central Highlands, with its red basalt soil, the high height of 500-600 meters above sea level, and ideal temperature with plenty of rain, is perfect for growing Robusta coffee, which has been farmed here for hundreds of years.
Become well-known The Central Highlands coffee has a high caffeine concentration, a robust flavor, and low acidity, yet each location has its distinct flavor profile. It’s the smooth taste of butter, oil, or caramel at times, and the taste of the sun, the plateau wind at other times…
Even though they live in the Central Highlands, Cau Dat coffee (Lam Dong) is a world apart. It’s Arabica coffee’s enticing scent. Cau Dat is a good environment, ideal for Arabica types to thrive and produce quality Arabica coffee beans over 1,500m, with many sloping hills and a chilly climate with red basalt soil. The best in the world, according to the experts. Due to its unique, enticing aroma, Cau Dat Coffee is known as the “Queen” of coffees.
Is this the land of the coffee trees?
The land of coffee trees is not limited to the Central Highlands. In addition to the well-known Robusta and Cau Dat Arabica coffees, Vietnam also has a centuries-old tea region in the Northwest. Dien Bien, Son La, and a few other provinces provide conditions conducive to Bourbon’s ecological needs (a member of the Arabica family), particularly Chieng Ban – Son La coffee.
Son La has soils in the red-yellow soil group suitable for coffee such as Fk, Fv, Fs,… and is located at a relatively high latitude to the north (20039′ – 22002′ North latitude). Although it is not a basaltic red soil and is not ideal height like the Central Highlands, it has soils in the red-yellow soil group suitable for coffee, such as Fk, Fv, Fs, etc., located at relatively high latitude.
Son La coffee has been fertilized with organic fertilizers and has a high vitality level despite not being watered. Although many of the trees are several decades old, with massive stems and a wide canopy, the taste of the coffee beans is comparable to the French kinds planted in Lam Dong since the 1930s.
In our country’s central region, lands such as Khe Sanh – Quang Tri, Phu Quy – Nghe An are suited for Arabica coffee, particularly the Catimor kind (the type is a hybrid between Caturra strain and Hybrid de Timor). Catimor, a member of the Arabica family, has a strong scent and bitter, salty flavor, while it is not as sweet as Bourbon.
The coffee flavor is intense
Arabica coffee has a lot of flavors, while Robusta coffee has a lot of flavors. Buon Ma Thuot coffee has a slightly bitter taste that offers the drinker courage and drive, whereas Dak Mil sour coffee gives the drinker contemplation and depth. The joy and zeal of Dak Ha and Chu Se coffee and the fiery boiling of Long Khanh and Dong Nai coffee can be felt.
Experts have discovered more than 700 chemicals that contribute to coffee’s concealed scent through research and analysis. If the perfume of almonds and fruits in Cau Dat coffee induces a feeling of lightheadedness and flight, wine’s aroma and a pinch of cinnamon in Northwest coffee induce blissful luxury. The lilac-scented Khe Sanh Phu Quy coffee has the scorching flavor of the southwest Phon breeze coming from Laos.
Climate, soil, plant varieties, care procedures, and other factors have given each region’s coffee beans distinct flavors and tastes. And to obtain the most excellent coffee, the producer understands how to select the highest quality coffee beans from various locations and discover the key to combining and mixing different types of beans to produce a cup of coffee with a flavor that meets your preferences.