Arabica Moka Cau Dat Coffee Beans F2 S16+: Referring to Moka Cau Dat is like referring to a Vietnamese coffee legend, called a legend because there are two factors. One is that if it is found and harvested separately, We still believe it will be the best coffee in Vietnam. Second, because there are so few people who actually experience Moka Cau Dat to the fullest, how Moka Cau Dat tastes is almost just an oral story.
Cau Dat Moka coffee belongs to the Arabica genus, which is the Moka coffee variety associated with the Cau Dat site in Da Lat, producing the most famous Cau Dat Moka coffee product. Cau Dat area with very suitable climate, temperature, humidity, and soil conditions, similar to Brazil, so it produces a delicious and popular product called Moka Cau Dat.
Planting conditions and techniques to produce Cau Dat Moka coffee products also require strict, high technical requirements with high altitude, climate, and temperature requirements. Therefore, the output of Cau Dat Moka is not high. There is always a shortage in the market.
In the early 19th century, the French brought coffee trees to grow in Lam Dong. The coffee trees they grow include Typica, Bourbon, Moka, also known as Mokka, Mocha… (from now on I will call them F1 generation coffee). These F1 coffee trees are suitable for climates with altitudes of 1500m and above.
Therefore, Cau Dat, a mountainous area with an altitude of 1550m was selected for replication. Coffee at that time was mainly served to the nobility, so you also understand that these are all excellent quality varieties. But everything delicious has its price. Firstly, the yield is very low, followed by the weak body, susceptible to pests and diseases.
Later, when coffee plantations became owned by Vietnamese people, farmers gradually replaced old, diseased, and weak trees (F1 generation plants), also known as replanting, by hybridization with new coffee trees. healthier coffee, higher yield (F2 generation plants).
Until recent years, the race in yield has brought Catimor (F3 generation plants) to the throne with strong disease resistance and outstanding yield. Catimor is now available at all Arabica coffee plantations throughout Vietnam. And it can be said that over 99% of the coffee appearing on the Vietnamese market is Catimor.
In the group of F1 plants, Moka is the weakest plant, worse than that, the size of Moka seeds is very small like a pea. Ripe Moka seeds are even smaller or equal to the young green seeds of high-yielding varieties.
When harvested together with other varieties, Moka seeds reduce the value of the whole lot because smaller seeds are charged less. That is the reason why F1 plants are now rare, Moka seeds are even rarer.
Somewhere in some coffee plantations in Cau Dat, Da Lat, there are still a few single Moka trees left, meaning as a souvenir of the farmers left after the replanting. A healthy Moka tree (which is quite unlikely) gives an annual yield of 1-2kg of seeds. That production is too small to be processed separately, plus very few people really recognize and distinguish the ancient breed like Moka.
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.