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Chocolate
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Caramel
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Vietnam Mountain Bloom Arabica
Bold yet fruit-sweet Arabica from Da Lat highlands; rich body, balanced sweetness, smooth chocolate finish. Performs in espresso and manual brewing; confident, full-bodied cup for drinkers enjoying richness without harshness.
Tasting Notes
Chocolate
Nutty
Caramel
Type
Grind
Grind Size Chart
Weight
Quantity
One-time
Rs. 750
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Total
Rs. 750.00
Base price
Rs. 850.00
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1
Subtotal
Rs. 750.00
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Bold yet fruit-sweet Arabica from Da Lat highlands; rich body, balanced sweetness, smooth chocolate finish. Performs in espresso and manual brewing; confident, full-bodied cup for drinkers enjoying richness without harshness.
Overview
Da Lat belt sits at 1200-1600 MASL. Slow ripening under cool highland temperatures allows sugars to develop, resulting in rich yet smooth cup with berry undertones, caramel sweetness, and dark chocolate depth.
Producer Story
Grown on highland terraces in Da Lat; premium Arabica for specialty recognition. Farmers focus on selective picking, improved post-harvest methods; reflects Vietnam’s specialty transition, moving from volume-driven to quality-driven recognition.
Specifications
| Coffee Type | Arabica | |
| Country of Origin | Vietnam | |
| Region / Estate | Da Lat Belt | |
| Altitude | 1200–1600 MASL | |
| Processing Method | Natural / Washed (varies by lot) | |
| Roast Level | Medium | |
| Tasting Notes | Ripe berries; brown sugar; dark chocolate | |
| Body | Full-bodied | |
| Sweetness | Medium | |
| Acidity | Medium-low | |
| Aftertaste | Sweet cocoa finish | |
| Recommended Brew Methods | Espresso; French Press; Moka Pot | |
| Best Enjoyed | Strong black or milk-based | |
| Quality Score (SCA) | 83-86 (regional avg) | |
| Certifications | Regional traceability initiatives | |
| Brew Ratio | 1:14–1:16 | |
| Water Temperature | 92 - 95°C | |
| Shelf Life | 12 months | |
| Storage | Store airtight, cool | |
THE ORIGIN
Da Lat Highland Arabica
Vietnam’s Da Lat highlands are emerging as a promising region for specialty Arabica cultivation. Located on elevated plateaus with cool mountain temperatures, the region allows coffee cherries to mature slowly and develop balanced sweetness. Farmers harvest cherries carefully before processing them using either natural or washed methods depending on the lot. These approaches reveal different expressions of the same terroir - fruit sweetness, gentle spice and smooth cocoa depth. As Vietnam expands beyond its traditional robusta production, Da Lat Arabica represents the country’s growing focus on quality-driven specialty coffee from high-elevation mountain farms.
1200-1600
ALTITUDE
Natural / Washed
PROCESS
84-86
QUALITY SCORE
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How to Brew
15g
Coffee / Coarse grind
250ml
Water
1:16
Ratio
93°C
Temperature
4 min
Brew time
20g
Coffee / Fine grind
200ml
Water
1:10
Ratio
Medium
Heat
5 min
Brew time
18g
Coffee / Fine grind
36ml
Water
1:2
Ratio
9 bar
Pressure
25-30s
Brew time
25g
Coffee / Medium grind
400ml
Water
1:16
Ratio
92°C
Temperature
3 min
Brew time
30 gms
Coffee / Fine grind
200ml
Water
1:5
Ratio
95°C
Temperature
10 min
Brew time
17g
Coffee / Medium-fine grind
250ml
Water
1:15
Ratio
85°C
Temperature
2 min
Brew time
100g
Coffee / Coarse grind
1L
Cold water
1:10
Ratio
4°C
Temperature
12-24h
Brew time
Grind Size Chart
Coarse
French Press
Percolator
Medium-Coarse
Kalita Wave
Chemex
Medium
Drip Machine
Aeropress
Medium-Fine
Moka Pot
Pour Over
Fine
Espresso Machine
Aeropress
Extra Fine
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