Cau Dat Bean MTV Company Limited

CAU DAT BEAN

CAU DAT BEAN MTV COMPANY LIMITED

The development of Cau Dat Arabica coffee history

In 1925, the first coffee trees were planted at the Cau Dat coffee plantation, managed by the French. The French are confident that this location will yield very high-quality coffee products because of the soil, altitude, and climate that are similar to well-known coffee-growing places in Central Africa. For this reason, they carefully transported seedlings to Cau Dat, Da Lat, for testing and research in Central Africa.

The first purebred Arabica varieties brought to Cau Dat include Moka, Typica, and Bourbon, which have shown good adaptation and development to this potential new land. Since then, coffee has been one of the primary agricultural products that the Cau Dat and Tram Hanh regions have developed and extensively farmed. The location experiences extreme temperatures, with daytime and nighttime variations of up to 15 degrees Celsius, and the altitude above sea level is over 1600m.

In the 2000s, Vietnamese research groups introduced the Catimor cultivar that was more suited for Vietnam's soil and environment as the country's weather grew increasingly harsh; yet, Catimor grown in Cau Dat-Tram Hanh consistently has a greater flavor than Catimor from other places, with a typical oily taste and a pleasant, fruity aroma.

Presently, Cau Dat Bean constantly maintains and grows the cultivation area of pure Arabica types that have produced the renowned Cau Dat Arabica coffee brand, in addition to concentrating on improving the quality of Catimor coffee.

Cau Dat Bean's Green Coffee Processing Techniques

We are fully conscious of how the production process affects quality.
The soil in the producing region determines the distinct flavor of coffee beans.
High altitude inhibits the aroma of coffee beans.
The degree of flavor and aroma strength in coffee is determined by the processing method.
The preservation process determines the quality of raw coffee before roasting and grinding.
The roasting process determines the optimal flavors of every variety of coffee that is formed.

We make it mandatory to harvest 100% ripe coffee on all our coffee plantations. When the coffee cherries are ripe, they will contain the maximum amount of sugar and amino acid content, creating the best possible sweetness and aroma.

In addition, we have applied anaerobic fermentation methods, using specialized tools in production (vacuum bags can continuously intake air, the flow regime in the fermentation tank reduces fermentation temperature, and we control probiotics formed during the fermentation process). All fermentation processes do not interfere with artificial yeasts; they are all produced by the coffee fruit's yeast, retaining the original flavor as much as possible.

After the fermentation process, there will be preliminary processing and slow drying steps according to the specialty coffee production process.

Natural: Coffee beans are dried whole on drying racks after fermentation or unfermentation. Twenty-five days of bright sunshine will be needed for the full drying process. The coffee beans must be turned over at least three times each day. This method will provide a robust, enduring flavor and a scent that is genuinely impassioned.

Wash: The coffee is peeled and fermented in a fermentation tank for 36 to 48 hours. It is placed on a drying rack and turned constantly for a period of 10 to 12 days. By using this method, the taste of coffee will be very clean and balanced, while still ensuring the best flavors of the coffee beans are retained.

Honey: After peeling, the coffee is placed right away on a drying rack and turned constantly for a period of 15 to 18 days. Although the coffee won't taste as strong as it would with Natural, it will still be relatively clean.

The Process of Roasting and Packaging.

The factory where Cau Dat Bean coffee is made complies with FDA, HALAL, and ISO 22000:2018 regulations. with a group of employees who have received professional training and a sense of responsibility for work and products.

We use Hot Air technology roasters, which do not burn the coffee beans directly by fire, keeping the flavor development of the coffee beans more stable and manageable. Bring the best experience for customers to enjoy.