Initially, Specialty Coffee was defined as “Coffee beans with fine flavor and produced in areas with special climate”. Later on, the definition has gradually developed and improved. It isn’t based on the factors of soil and climate any more, but on a close chain from cultivating to harvesting.

In Vietnam particularly, “Specialty Coffee” is a new wave of enjoying coffee which intelligentsia conversant with coffee are especially interested in. Specialty is considered as Arabica coffee’s highest standard. In order to be recognized as Specialty, the coffee beans must undergo strict evaluation (the growers have to fully comply with the production process from the stage of cultivation, harvesting to preliminary treatment, preservation, etc.). According to Specialty Coffee Association (SCA), coffee needs to reach 80/100 points and above to be ranked as “Specialty Coffee”. From 2015 to 2017, there were 130 coffee samples with geographical indication from Buon Ma Thuot (Dak Lak province) sent for international experts’ evaluation on quality. Only 10% of these samples met the requirements to be specialty coffee. Samples of Dalat coffee were sent for ranking twice, all met the requirements, thus resulting in a 2.5-fold increase in the value of Dalat coffee compared to normal price.

The company owns 33 hectares of Arabica coffee in Cau Dat – Dalat, Min Mount, Xuan Truong commune, Cau Dat, Dalat. In this farm, we cultivate coffee plants using a special method, which is 100% organic. Located at an altitude of 1,650m, QUOC LOC COFFEE Farm is a paradise for ARABICA coffee plants, with the main varieties including Catura, Catuai, Bourbon, Typica and Catimor. At this optimum altitude, coffee plants can fully absorb the quintessence of nature and have optimum natural humidity to grow longer and produce the best aroma compared to the plants of the same varieties growing at other altitudes. 100% coffee cherries are picked at their peak of ripeness, undergo standard wet process, and are dried on raising beds. With such, the requirements regarding moisture, microorganism and mold are met, adverse impacts on fermentation process are avoided, and the best flavor for the product can be ensured.