Lam Dong unwashed Arabica green coffee beans
Our Lam Dong Arabica coffee beans is from the highland area of the Lam Dong province of Vietnam which quality was accepted by many of our oversea buyers.
| Lam Dong unwashed Arabica coffee, Grade 1, Screen 18 | Lam Dong unwashed Arabica coffee, Grade 1, Screen 16 | Lam Dong unwashed Arabica coffee, Grade 1, Screen 14 |
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Da Lat washed Arabica green coffee beans
Our Da Lat Arabica green coffee beans are 100% pure Cau Dat Arabica coffee. They are planted in Cau Dat of Da Lat. Every local people knows it is the best Arabica coffee in Vietnam.
| Da Lat washed Arabica coffee, Grade 1, Screen 18 | Da Lat washed Arabica coffee, Grade 1, Screen 16 |
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The cup testing result on this coffee which tested by our customer :
| Item | Score | Comments |
| Aroma | 7.25 | Dry – Leathered Stone Fruit/Subtle Citrus Rind, Sweet Tobacco Leaf Crust – Nutty, Dark Chocolate Break – Citrus Peel, Slightly Floral (debate: Jasmine/Cherry Blossom), Dark Chocolate Defects: No defects we detected |
| Clean Cup | 10.00 | The cup presents no obvious off flavors or aromas. The cup is clean. |
| Sweetness | 10.00 | Medium level of sweetness. This coffee presents a sweetness which is more pronounced than coffees from the Americas, but is less than those coffees found in Sumatra. The sweetness is comparable to a honey-like sweetness as compared to a pure, white sugar sweetness. |
| Acidity | 7.00 | For an Asian coffee, the acidity is much more balanced and recognizable. This acidity would be described as a mild, piquant acidity – not sour, but sweet. As opposed to many Asian coffees where acidity is almost non-existent, this coffee contains noticeable levels of acidity even when roasted to darker levels such as Full City ++ roasts. When roasted lighter, the acidity is somewhat comparable to the acidity of South American coffees like Peru/Bolivia (H/M/L, Region Specific). |
| Mouth-Feel | 7.00 | The mouth-feel of this coffee is comparable to a light-bodied liqueur. The characteristic of the Asian syrupy body is present, but light enough to not overpower other factors such as acidity and aroma. The mouth-feel is smooth and silky with no detectable rough edges similar to unrefined tannins. Considering the brightest coffees of Africa and the heaviest coffees from Indonesia, this coffee rests in the middle with more weight towards the Indonesian coffees. |
| Flavor | 6.75 | The flavor is a medium honey-like sweetness. Initially, the cup develops a very subtle spicy cedar and dried orange peel flavor. This leads to a very prominent dark-bitter chocolate tone combined with hints of chocolate-covered cherries. As the flavor continues to develop, a honey and caramel note spiced with sweet Vietnamese cinnamon becomes apparent. The cup finishes off the flavor profile with a marzipan/sweet roasted almond note followed by a long, smooth sweet caramel note. |
| After-Taste | 7.00 | The after-taste is long and pronounced. The after-taste can last in excess of 45 seconds. The finish tapers off smoothly. |
| Uniformity | 10.00 | |
| Balance | 7.00 | The balance is well developed but not perfect. This coffee does not contain any one particular aspect with is overpowering or underwhelming. The cuppers agreed the balance would be closer to perfect if the cup’s acidity was slightly less delicate. For this reason, the coffee is much more balanced when roasted around Full City and Full City+ region. Cuppers note that special care in the early stages of roasting to maintain or enhance the acidity present in this coffee. |
| Overall | 7.25 | This coffee presents well in multiple settings. This coffee is capable of standing alone as a single-origin espresso coffee, a filter coffee, and a coffee drink with milk. This coffee is particularly well-suited for incorporating high-quality milks. |
| Total Score | 79.25 |