OVERVIEW:
Vietnam is globally known for its high-yield Robusta, but a quiet revolution is happening in the northern highlands. This fully washed Arabica from Sơn La showcases Vietnam’s evolving specialty scene. Grown at elevations up to 1,500 meters, this coffee delivers crisp, structured acidity, a rounded body, and complex notes of lemon, prune, and spice, finishing with hints of walnut and cedar. It’s a clean, balanced cup that reflects both tradition and innovation in a country reclaiming Arabica’s potential.
PRODUCERS:
This coffee is produced by a network of smallholder farmers in the Sơn La region of northern Vietnam. Coffee cultivation here is steeped in tradition, with cherries hand-picked to ensure uniform ripeness and quality. Since 2017, the Sơn La Arabica Coffee Association has played a key role in quality control, farmer training, and sustainability. Association members adhere to strict guidelines related to harvesting standards, environmental practices, and traceability, reinforcing Sơn La's Geographical Indication (GI) status. Shade-grown practices using plum and avocado trees help prevent soil erosion and promote biodiversity.
ALTITUDE AND LOCATION:
Sơn La Province sits at 600–1,500 meters above sea level, a highland microclimate rare in Vietnam. Located in the country’s North, it’s better known for rolling tea fields than coffee plantations. However, the altitude, fertile soils, and significant temperature shifts between day and night make it ideal for slow cherry development. These conditions are key to creating the crisp acidity and refined structure found in this washed Arabica.
PROCESSING – FULLY WASHED:
This lot is fully washed, meaning ripe cherries are depulped, fermented to remove mucilage, and then washed with clean water before being dried. The result is a clean, bright cup with defined citrus and spice tones. Post-harvest standards have improved dramatically in Sơn La in recent years, thanks to investment in farmer education, quality control infrastructure, and sustainable practices. Cherries are increasingly sorted for ripeness, and drying techniques are more controlled to reduce defects and elevate quality.
HISTORICAL CONTEXT:
Coffee was first introduced to Vietnam by French missionaries in the late 19th century, and the first trees planted were Arabica. The Sơn La region was among the early planting sites. While Robusta later took over national production due to its resilience and yield, Sơn La has maintained a quiet but determined focus on Arabica. The Đổi Mới reforms of 1986 opened Vietnam to global markets, allowing private enterprise and leading to massive growth in the coffee sector. Today, 95% of coffee farms are privately run, with 85% managed by smallholders. Renewed focus on Arabica, quality, and specialty processes like fully washed and experimental fermentation is reshaping perceptions of Vietnamese coffee.
Matte Black Coffee Bag Bundle - With Valve & Rippa Zippa
Matte Black Coffee Bag Bundle - With Valve
