From the mist-veiled highlands of Cầu Đất comes Blossom Valley, a tropical-leaning expression of Vietnam’s new arabica renaissance. This lot—Catimor and Yellow Bourbon—undergoes an anaerobic natural fermentation kissed with local salt, yielding a cup that hums with sun-ripened mango, lychee, and wildflower honey. Layers of ripe stone fruit unfold against a backdrop of gentle florals, each sip evoking the lush valleys where these cherries were grown. A vibrant testament to the evolving craftsmanship of Vietnamese producers.
Origin - Cau Dat, Da Lat, Viet Nam
Altitude - 1550 masl
Process - Anaerobic Natural (Natural fermentation with salt)
