Where is Cau Dat?
Cau Dat, Xuan Truong, Da Lat is acknowledged as the best Arabica – growing area in Vietnam. Mocha, a main kind of coffee, has been planted within Cau Dat since the French colonial times of 1930s. Cau Dat today is not only famous with its Arabica coffee but also well known for its authentic tea. In this blog post, we would like to introduce best coffees from Cau Dat.
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Cau Dat’s mocha – the best coffee in range.
Mocha (or moka, moca, mocca) is only grown well at the altitude of 1,500m above sea level; therefore, it is not cultivable in Buon Ma Thuot, the main coffee growing area in Vietnam. Actually, Mocha coffee can grown in Lam Dong province at the elevation 1,000m above sea level; however, Cau Dat still takes the leadership position in the quality of this product. The reason is that Cau Dat’s position is on 1,600m height combined with the flat hillside. Furthermore, Cau Dat has the geography characteristics and climate condition similar to the regions in Brazil, Columbia where produce the best Arabica coffee beans in the world: basalt soil, average temperature within the range between 18 degree to 22 degree, rainfall limited from 1,800mm to 2,600mm per year. Those are the most suitable and essential conditions so as to generate the most high-qualified mocha coffee. Mocha coffee beans are much larger and more beautiful than other kinds. Its special and luxurious aroma coordinated with light and flowing acid make people become addicted easily.
Cau Dat, Da Lat is a single estate for coffee arabica.
Once people enjoy authentic flavor of Mocha, they will always remember it rather than any other coffee. For those specific characteristics, Mocha become one of the most favorite tastes of the countries in Europe and America. The quality of Cau Dat Arabica coffee is well evaluated because of its seductive aroma. Particularly, roasted beans have intensive and deep aroma within the sour and sweet aroma combined with each other.
Cau Dat’s coffee – the past and the present.
In Vietnam, there is very little Mocha coffee left currently that contributes to boost the price of this product in the highest level compared to others. This is rooted in the low productivity and immunity from diseases of Mocha. For those reasons, people tend to reject this kind of coffee gradually. Nevertheless, some cultivators in Da Lat today have recognized the importance of preserving the ancient coffee kind, so they still cultivate and alternate between Mocha and Catimor, a sort of coffee also belonging to Arabica line but producing many berries, which are larger. At the beginning of 2000s, a company of Japan set up an investment plan to persuade cultivators to preserve and develop this species of plant in order that the company will monopolize in this product. After that, however, this plan could not be conducted due to many problems. Therefore, it is not easy to preserve and develop scarce species, which are the gift of nature.
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In addition, backward collecting and processing method as well as cheat in blending to inferior coffees for the purpose of making a good profit on Mocha, made by middleman and factories has affected to the quality and reputation of this coffee in negative way. For those causes, the government should take steps in preserving and developing this scarce and valuable kind of coffee. By this way, Cau Dat coffee brand will have more chances so as to bring into play its potential capacity and available value that enables Vietnam coffee and Mocha Cau Dat to rise in the world’s market.
To sum up, Cau Dat is a famous origin for growing coffee and tea in the Central Highlands of Vietnam. Its coffee is famous nationwide and exported worldwide. Cau Dat’s mocha coffee is potential. However, there are many things needed to be implemented to make it shine worldwide. Cau Dat possesses a perfect condition in terms of soils and altitude to be a world’s specialty coffee.