Son La's mountainous terrain and ideal climate conditions create perfect growing conditions for the hardy Catimor varietal, which thrives in this region without requiring irrigation. The cooperative behind this coffee is committed to sustainable farming practices and social responsibility, led by manager Ngoc Anh Sprunker, who also serves as Vietnam chapter chairperson of the International Women's Coffee Association.
The washed processing method enhances the coffee's inherent brightness while maintaining its medium body and smooth character. This processing style allows the unique terroir of the Son La region to shine through, creating a cup that balances the spicy and herbal notes characteristic of Vietnamese highland coffees with the chocolatey richness that makes this coffee approachable for a wide range of palates.
Cupping Notes: Spicy, cocoa, and herbal notes with caramel and almond undertones; medium body, bright acidity; smooth finish with sweet aftertaste.