Chloé Cà Phê — Trạm Hành Thy Thy Farm Natural Catimor Coffee Beans | Cầu Đất, Đà Lạt, Việt Nam

Technical Sheet

Catimor developed as a cross between the Timor Hybrid and Caturra. It was introduced to Vietnam to survive harsh climates and resist the diseases that wiped out earlier Arabica crops. For a long time, it was treated as a high-yield commodity, valued for its resilience rather than its taste. Today, a new generation of Vietnamese coffee producers is proving that when planted at high elevations and given great care, Catimor has a lot more to offer.

Sourced directly from Thy Thy Farm in Trạm Hành, Cầu Đất, this lot is deeply personal to us. Thy Thy, a second-generation farmer and coffee producer, has been with us since the very beginning, believing in our vision for Vietnamese specialty coffee from day one.

Thy Thy's farm has committed to not rushing for high-yield crops, and to never prioritize monetary benefits over the well-being of the soil. She has chosen to focus on elevating Vietnamese coffee by experimenting with new processing methods and taking a modern approach to cultivation, all while guarding and nourishing the soil that her family and many other families rely on. We support her because she is one of many other coffee producers that are working tirelessly to prove what Vietnamese coffee is truly capable of. In turn, she supports us because she knows we share that same vision for the future of Vietnamese coffee. She trusts us not to treat her and her fellow farmers hard work as just another commodity, but to honor it, the origins it comes from, and the story of the people behind it and to roast it with care, and proudly show the world what Vietnamese coffee can offer.

This lot was grown at 1,550 MASL in the misty highlands of Cầu Đất. The chilly mountain air forces the coffee cherries to mature slowly, allowing them to develop dense, natural sugars over time. After the harvest, the whole cherries underwent a traditional processing method known as the Natural process. Typically, whole, harvested coffee cherries are left intact and laid out to dry in the sun, which allows the green coffee bean inside to absorb sugars and fruit flavors, yielding a heavy body and distinct berry or wine-like notes. By taking this a step further and drying them in a controlled, low-temperature, and low-humidity environment instead of out in the open sun, Thy Thy ensures a slow, gentle development that prevents over-fermentation and preserves the delicate, sweet character of the beans.

Best Ways to Brew

This Arabica is designed to shine in brewing methods that highlight clarity and acidity:

• Pour Over (V60 / Kalita): The ultimate way to experience the layered fruit notes and floral aromatics.
• Drip Coffee: Elevate your morning routine with a clean, bright, and naturally sweet cup.
• Cold Brew: The low-temp drying process creates a cold brew that is exceptionally smooth, featuring tea-like qualities and honeyed sweetness.

The Specialty Evolution: We are proud to showcase the diversity of Vietnam. From our Fine Robusta to this high-altitude Catimor, we invite you to explore the full spectrum of our land—where tradition meets modern specialty standards.