Specialty Arabica Honey Coffee Bean
$14.50
- Variety: Arabica
- Region: Cau Dat, Lam Dong
- Elevation: 1600m
- Processing: HONEY PROCESS
- Ripe Rate: 99-100%
- Moisture: 12.5%
- Foreing Matter: 0.1%
- Black:0.1%
- Break: 0.5%
- Rate on Sieve: 90%
- Bean size (Sieve): S18
- Packing: 60kg/bag
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Specialty Arabica Honey Coffee Bean is at an altitude of over 1,500m, with many gently sloping hills and a cool climate with red basalts. Cau Dat (Da Lat) is a prime location, ideal for Arabica coffee varieties to grow and produce beans. Arabica coffee quality is rated the second best in the world.
1. Characteristics of Specialty Arabica Honey coffee
Follow Highway 20, head to Don Duong district, meet National Highway 27, and go through Ngoan ,Muc pass down to Phan Rang, Ninh Thuan. About 25km from Da Lat, to the place of Cau Dat, in Xuan Truong commune, is the famous land specializing in coffee and tea cultivation.
The whole Xuan Truong commune currently has 1,270 hectares of agricultural land, of which up to 1,100 hectares is coffee, 98% is Catimo coffee (1 type of tea – Arabica coffee). In the past years, people have grown Moka coffee, but due to the epidemic of stem borers and beetles, they have gradually converted to arabica because the tree has better disease resistance and stronger drought tolerance.
Located at an ideal height, on average from 1450 – 1650m above sea level, the annual temperature range here ranges from the coldest 5 degrees and the highest does not exceed 33 degrees Celsius.
Combined with the soil is the fertile Basalt soil, Cau Dat – Da Lat has 3 golden conditions to be the perfect land for Arabica. Famous delicious Arabica varieties such as Typica, Bourbon, and especially Catimor with very high yields.
Each hectare of Arabica coffee yields 10 – 18 tons of fresh coffee, equivalent to 4 tons of green coffee. The kernel yield plus the price is higher than that of Voi coffee, helping Tea growers to be highly effective.
Thanks to the favorable factors of climate, soil and the specialization of Catimor tea over the years, Arabica coffee from Cau Dat stands out for its combination of ethereal sourness and mild bitterness. Cau Dat coffee has a clear and pure brown color, like amber. The taste of Cau Dat coffee is very fragrant, with a harmony of the smell of syrup, fresh fruit, honey, and the smell of sunny days.
It has a really distinctive and unforgettable taste that can impress even the most austere. Cau Dat Coffee can completely compete with coffee in other famous regions in the world. It is not natural that Starbucks Coffee – a famous worldwide coffee brand put the Cau Dat Tea coffee line into the global business chain.
1.1. What is Specialty Arabica Honey Coffee Bean?
The phrase “Specialty coffee” or “Speciality coffee” refers to coffee that has received a score of 80 points or more on a scale of 100 points from a qualified Q Grader or a certified coffee taster (SCAA) (CQI).
Specialty coffees are at their finest and distinct from other types of coffee because they were produced at the ideal altitude, at the proper time of year, on the best soil, and were then harvested at precisely the right moment. All of this results in some of the most intriguing and delicious coffee in the whole world.
| SCORE | GRADE | SPECIALTY YES/NO | |
|---|---|---|---|
| 90-100 | Outstanding | Specialty Coffee | |
| 85-89.99 | Excellent | Specialty Coffee | |
| 80-84.99 | Very Good | Specialty Coffee | |
| >80.0 | Below Specialty Quality | Not Specialty Coffee |
2. Honey Processing Method For Arabica Specialty
The name Honey might make you think of the use of honey in the processing. But it’s not like that. This processing method only removes the skin and flesh of the fruit but retains some of the mucus layer to be dried with the seeds. Depending on the purpose of the processor, it is possible to retain all or part of this mucus layer.
The mucilage layer will be retained to ferment along with Arabica coffee beans. During this time, the beans will reabsorb moisture from this mucus layer and become sticky. This sticky feeling resembles honey and that is the reason for the name Honey processing.
The key to the Honey processing method is control. The parameters of Arabica coffee beans are strictly controlled during the drying process from fermentation, sugar content in the mucilage layer, moisture content of the beans, etc.
So, technically, the honey processing method is to remove a part and then leave it to dry.
3. What Is The Taste Of Specialty Arabica Honey Coffee Bean?
Honey processing method: Requires very high requirements to control the parameters of Arabica coffee beans during processing. The controlled fermentation will result in Arabica coffee beans that have a stronger flavor than wet processing but at a moderate balance, not as strong as natural processing.
Certifications
About Vietnam Arabica
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
Environment
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.
Precipitation
1500m+
Temperature
17℃
Humidity
71%
Attitude
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.
Processing
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.
Washed
Fully Washed
Dried
Sun-dried
Natural
Fully Washed
Timeline
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
Harvest
Export
Dec – Sept
Cau Dat - Da Lat
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.
