Catimor Núi Min Arabica – Đà Lạt's Hidden Highland Gem The mysterious mountain coffee that's quietly stealing hearts in Vietnam's specialty scene – pure Đà Lạt magic at 1,500–1,600m

Origin & Composition

• 100% Catimor from Núi Min mountain (Lâm Đồng province, near Đà Lạt), a remote, fog-shrouded peak just 30–40 minutes by motorbike + jungle trek from Cầu Đất. Grown on rich red basalt soil in year-round mist, cool temps (15–20°C), and glittering sunshine on coffee hills – the "golden conditions" for Arabica that make cherries ripen slowly for insane flavor density.
  

• Hand-picked 100% ripe red cherries by farmers who treat every tree like family, using sustainable methods passed down generations. Processed via natural (dry), washed, or experimental honey/anaerobic for specialty lots scoring 83–87+ SCA

Why Núi Min Catimor is Đà Lạt's best-kept secret This resilient Arabica-Robusta hybrid (Timor x Caturra) thrives in highland terroir, delivering cleaner, fruitier cups than typical Catimor while keeping disease resistance and high yields. Farmers here push boundaries with new processing, turning "everyday" Catimor into contest contenders – think Khe Sanh's vibrant sibling but with Đà Lạt's elegant mist-kissed depth.

Tasting profile (SCA 84–87)

• Aroma: Explodes with tropical jackfruit, jasmine mist, and fresh cacao – like walking through Núi Min's foggy orchards at dawn.
• First sip: Juicy tropical fruits (pineapple, mango, passionfruit) meet winey fermentation notes and black chocolate depth.
• Mid-palate: Caramelized sweetness, honey, roasted nuts (hazelnut, almond), subtle spice – high body that's syrupy yet clean.
• Acidity: Bright malic (green apple, peach, orange) with tamarind tang – lively but balanced, never sour.
• Finish: Endless – salted caramel → ripe plum → cold jasmine tea, with a sweet chocolate whisper that lingers for minutes.

Best brewing methods

• Pour-over (V60, 92°C, 1:15) → Fruit bomb clarity, zero earthiness.
• Cold brew (24h fridge) → Pineapple-cacao smoothie vibes.
• Espresso (18g in, 36g out, 28s) → Thick crema, mango-chocolate latte magic.
• Phin filter → Vietnamese twist: still shines black or with condensed milk, but fruitier than Robusta blends.

Compared to Khe Sanh (brighter citrus, contest king) or Sơn La (nuttier, herbal), Núi Min Catimor is the tropical winey beast – bolder fruit, deeper chocolate, pure highland romance. Perfect for filter lovers who want Vietnam's wild side without Robusta punch.

One sip and you'll ditch Cầu Đất forever – Núi Min isn't just coffee, it's a foggy mountain adventure in your cup. ☕🌫️🇻🇳