Catimor - LTLH Natural - Thy Thy Farm

Thy Thy Farm sits at 1,550 meters above sea level in Trạm Hành, inside the Cầu Đất appellation — the most documented Arabica micro-region in Vietnam, and the place Starbucks sourced from when they first listed a Vietnamese Arabica. This is not a credential we lean on, but it establishes the terroir baseline your buyers need.

Our relationship with Thy Thy predates the transaction. We've walked the farm, picked cherry alongside the family, and sat at the same table. The producer is a second-generation farmer carrying her father's legacy forward with more technical precision than the generation before — and a willingness to experiment with processing that most Cầu Đất producers haven't attempted.

The process, explained plainly.

This is a Natural, dried via LTLH — Low Temperature, Low Humidity. Instead of open-air sun drying, which exposes green to the tropical heat spike that flattens sugars and invites over-fermentation, the cherries are moved into a controlled environment: temperature held below 40°C, relative humidity at 30–60%, with continuous airflow cycling through the drying room. The result is slower, more even moisture reduction — the cellular structure stays tighter, sugars don't caramelize prematurely, and the cup retains the clarity you lose when you rush the drying stage.

For importers and roasters: LTLH-dried lots tend to behave more consistently through roast development and have a demonstrably longer shelf life than outdoor-dried naturals from the same region. The moisture uniformity is better. If you're building a long-rotation inventory, that matters.

In the cup: Bright citrus and kumquat acidity — tart, defined, not aggressive. Light bitterness at the finish that reads more as structure than edge. Light-to-medium body. The acidity is the story here. At Cầu Đất altitude with this process, it's earned.

Technical Sheet