Arabica Catimor Fully Washed Grade 1 – S18, S16: The variety of Vietnamese coffee lines has contributed to bringing many choices to diners. Each type of coffee has outstanding properties, unique aromas, and flavors, bringing a new feeling and experience. Among the famous coffees, it is impossible not to mention Catimor coffee. So is this coffee really delicious?
Catimor is a coffee strain developed in 1959 in Portugal, crossed by two coffee varieties named Caturra and Timor. Because of its good vitality, suitable for cultivation, growing in Vietnam’s soil and climate conditions, bringing high yields, this type of coffee gradually replaces coffee strains such as Bourbon, Typica, and Mocha.
These 3 coffee strains are very famous, but they are difficult to grow, susceptible to pests and diseases, and give negligible yields, so they are rarely invested in cultivation in Vietnam’s coffee fields.
The harvest time of this type of coffee usually falls in the rainy season in Vietnam, so the harvesting conditions are not really favorable, and the output is small.
Catimor is a woody, bushy, low tree. The leaves of the plant are small, giving fruits and seeds that are round and spherical in shape. This is considered one of the coffee varieties with high economic value in Vietnam.
Coffee beans are in the shape of a round toilet and are small in size. Usually, just looking at the outside appearance, it is difficult to recognize and distinguish this coffee line from other common coffee lines. Instead, people will rely on its characteristic aroma and taste.
Catimor coffee has a low caffeine content, only about 1 to 2%. Coffee beans when used to mix with water give a light brown color and extremely impressive waves. The highlight of this coffee comes from the bitter taste mixed with the unmistakable gentleness, charm, and passion.
If you pay close attention, you will notice that this coffee also has a slightly sour, attractive taste, which is extremely suitable for the taste of the drinker. The aftertaste left in the coffee is extremely passionate and deep, creating an unforgettable feeling.
Catimor is a low-growing form of coffee that has the ability to grow quite thickly. Is a branch in Arabica coffee. This coffee tree has the characteristics of being easy to grow, bringing high yield, and is widely popular in large raw material areas: Lam Dong, Da Lat, Dak Nong, Quang Tri, Nghe An, Son La… for Catimor coffee in particular and other types of coffee in general. Provided that all requirements are met, a premium coffee flavor is achieved.
Many prestigious newspapers in the world have reported on Vietnam as a surprise factor. Because thirty years ago, we were just a rookie, both in terms of output and quality. After thirty years, the output is what has changed the most, but the quality is still guaranteed. Vietnam mainly exports the Robusta line in raw form, a lower value coffee than the Arabica line.
It is the main producer of Robusta coffee. But Vietnam is also home to some of the best Arabica coffees in the world. They are grown in Cau Dat – Da Lat. Learn More
Precipitation, temperature, and humidity have a lot of say in a coffee’s maturation, overall flavor, and quality. Many coffee-producing countries are either primed for growing success or use alternative methods to improve their ecosystem.
Cau Dat – Da Lat is located on the height of over 1500 meters above the sea level. It is featured by temperate climate all year round with the maximum temperature always under 33°C and the minimum temperature above 5°C. Its soil is basalt. These are “golden factors” helping Cau Dat become the perfect land for cultivating Arabica coffee.
The Arabica of Cau Dat is featured by the combination of fairly sourness and light bitterness. Meanwhile, Cau Dat coffee has clear and pure brown color, like the color of amber. Its smell is elegant and really aromatic. Its amazing smell is the harmony of syrup smell, fresh fruits smell, honey smell, roast bread smell and the smell of sunny days. It taste really special and hardly to forgot which can impress the sternest person. Cau Dat coffee is absolutely able to compete with other well-known coffee areas in the world in quality.
A coffee’s process describes how the seed (aka the coffee bean) is separated from the coffee cherry. Popular methods include washed, dry, and honey, but there are many other processes that put special emphasis on different aspects of these methods.
Harvest and export times are based off when a particular coffee will be at its peak quality. Cherries picked at the start of the harvest season tend to be underdeveloped, and those picked at the end are often overdeveloped, so producers aim for that sweet
Dec – Sept
Cau Dat has situated about 24km from Da Lat city in Lam Dong Province – the part of the famous Central Highland. It is one of the best lands in Vietnam growing Arabica coffee. Featured by perfect height above sea level and weather conditions.
Cau Dat has a total area of 1,110 hectares of coffee growing, accounting for 86% of the agricultural area. Especially, the area for Arabica coffee accounts for 98% of the total. Cau Dat coffee species generally really suit the natural conditions of this land and barely get affected by pests. Each hectare of the cultivated area can provide 18-20 tons of fresh coffee berries, equivalent to 4 tons of coffee beans. The productivity is much higher than other types.