Da Lat Coffee: Types and Processing Methods

Da Lat is not only famous for its beautiful scenery and cool climate but also for its delicious coffee. Da Lat coffee is a specialty that captures the flavor of the land of thousands of flowers. In this article, you will learn about the types and processing methods of Da Lat coffee.

Types of Da Lat Coffee

There are three main types of coffee grown in Da Lat: Arabica, Robusta, and Weasel. Each type has its characteristics and taste.

• Arabica: This is the most popular and high-quality type of coffee in the world. Da Lat Arabica is recognized by Starbucks as one of the seven best coffees in the world. It has a mild and aromatic flavor, with a hint of acidity and sweetness. The most famous variety of Arabica in Da Lat is Moka Cau Dat, which is also known as the "queen" of Arabica.
• Robusta: This is the most common and widely grown type of coffee in Vietnam. Da Lat Robusta is strong and bitter, with a high caffeine content. It is often used to make traditional Vietnamese coffee with condensed milk. Robusta is also cheaper and more resistant to pests and diseases than Arabica.
• Weasel: This is a rare and expensive type of coffee in the world. Da Lat Weasel is made from coffee beans that have been eaten and excreted by civets, a type of weasel-like animal. The digestive enzymes of the civets enhance the flavor and aroma of the coffee beans, making them smooth and rich. Da Lat Weasel is considered a delicacy by many coffee connoisseurs.

Processing Methods of Da Lat Coffee

The processing methods of Da Lat coffee are divided into four main stages: harvesting, drying, hulling, and roasting.

• Harvesting: The coffee farmers pick the ripe coffee cherries by hand, usually from November to January. They sort out the unripe, overripe, and damaged cherries, and remove the leaves, branches, and dirt.

• Drying: The coffee cherries are spread out on the ground or on racks to dry under the sun for 25 to 30 days. The moisture content of the cherries is reduced from 60% to 12-13%. This stage is crucial for preserving the quality and flavor of the coffee beans.

• Hulling: The dried coffee cherries are hulled by machines to remove the outer skin, the pulp, and the parchment. The result is the green coffee beans, which are ready for roasting.

• Roasting: The green coffee beans are roasted at different temperatures and durations, depending on the desired color, aroma, and taste. The roasting process transforms the chemical and physical properties of the beans, creating the distinctive flavor of Da Lat coffee.

Da Lat coffee is a must-try product when you visit the city of flowers. You can enjoy a cup of coffee at one of the many cafes in Da Lat, or buy some coffee beans as a souvenir for your friends and family. Da Lat coffee will surely impress you with its unique and delicious taste.