VINAGRI News - After a period of deep decline marked by low prices and mass uprooting, Cau Dat Arabica coffee has undergone a remarkable revival over the past decade. Thanks to a fundamental shift in farming mindset, sustainable practices, and international recognition from global brands such as Starbucks and UCC, Cau Dat Arabica has re-emerged as a high-value specialty coffee with growing global prestige.
Summary:
> Cau Dat Arabica coffee has undergone a remarkable revival after years of decline.
> International recognition, especially by Starbucks in 2016, marked a turning point.
> A fundamental shift from quantity-focused to quality-driven, transparent, and sustainable farming has transformed production.
> Prices have risen sharply, restoring farmers’ livelihoods and confidence.
> Cau Dat Arabica is positioned as a premium specialty coffee with strong global growth potential toward 2030.
Once regarded as a low-value agricultural commodity that many farmers were forced to abandon, Cau Dat Arabica coffee has experienced a remarkable transformation over the past ten years. Today, it has successfully entered the global supply chains of leading coffee brands such as Starbucks and UCC. The story of Cau Dat Arabica proves that when farmers’ dedication is combined with ethical and sustainable agricultural thinking, fertile land will never betray those who care for it.
Years of hardship and decline
There was a time when mentioning Cau Dat coffee evoked little more than sighs from farmers. The period from 2010 to 2015 marked the darkest chapter for coffee growers in the Cau Dat region. Arabica coffee in this area, already characterized by low yields, saw green bean prices collapse to historic lows - at times plunging to just 5,000 - 10,000 VND per kilogram.
For many long-time farmers, this was the most painful era, as countless households were forced to uproot coffee trees and replace them with tea, vegetables, or flowers. Once-proud coffee plantations became neglected and desolate, as low productivity and rock-bottom prices made coffee cultivation economically unsustainable.
Located at an average altitude of 1,500 meters above sea level in Xuan Truong - Da Lat Ward, Cau Dat possesses exceptional natural advantages: a year-round cool temperate climate, fertile basalt soil, and a significant day - night temperature difference. These factors combine to create the refined and distinctive flavor profile of Cau Dat Arabica coffee.
Historically, coffee cultivation in Cau Dat dates back to the early 20th century, when French agronomists introduced Arabica varieties to Vietnam. After years of experimentation and improvement, coffee farming in Cau Dat - Da Lat began to flourish in the 1920s. Classic varieties such as Bourbon, Typica, and Mocha - often difficult to cultivate and prone to pests - thrived unexpectedly well in this region. Among them, Cau Dat Arabica, especially the Mocha variety, became the pride of the area due to its unique and captivating flavor.
The “Starbucks effect”
If Arabica is often referred to as the “queen” of coffee for its elegance, then Cau Dat Arabica is a precious gem in that crown. However, its international status was firmly established only in 2016.
In a landmark moment, Starbucks officially recognized Cau Dat Arabica as one of the world’s seven finest coffees. Prior to this, Starbucks sourced its premium coffees exclusively from six renowned origins: Indonesia, Kenya, Rwanda, Brazil, Colombia, and Guatemala.
Cau Dat Arabica’s inclusion in Starbucks’ global store system was more than a commercial milestone - it was a powerful validation of the intrinsic value of Arabica coffee from this region.
This recognition awakened both farmers and policymakers to the need to preserve and further develop Cau Dat coffee, steering it toward the specialty coffee segment. From this point, provincial authorities began shaping a strategy to transform Cau Dat into a dedicated specialty coffee production zone. Rather than exporting raw coffee in bulk, Cau Dat Arabica has been repositioned as a premium specialty product capable of standing alongside the world’s finest coffees and satisfying the most discerning coffee consumers.
A revolution in farmers’ mindset
The greatest challenge in reviving Cau Dat Arabica lay not in technology, but in changing deeply ingrained farming habits passed down through generations. In the past, traditional cultivation methods lacked transparency, from fertilization to harvesting. “Strip-picking” practices - harvesting both unripe and ripe cherries together - were common, with green cherries sometimes accounting for up to 50% of the harvest.
Change began with the smallest steps: careful crop management, selective harvesting of ripe cherries, improved processing, and proper storage. The practice of indiscriminate harvesting was gradually eliminated. A notable example is Nguyen Song Vu, a farmer from a multi-generational coffee-growing family in Cau Dat.
After learning that Cau Dat coffee had been selected by buyers for international competitions and won awards, Vu sought to understand and adopt high-quality coffee production methods. His coffee trees are now cultivated under strict quality controls. “In the past, we only cared about volume. Now we value every step - from cultivation and care to harvesting 95 - 100% ripe cherries and processing. We are also gradually shifting toward organic farming,” Vu shared proudly.
The results of this mindset revolution are evident. From the extremely low prices of the past, raw Cau Dat coffee now fetches around 150,000 VND per kilogram. Coffee gardens once uprooted for tea or vegetables are being replanted with coffee, but under clean, transparent, and quality-driven farming practices.
Beyond farmers’ efforts, the resurgence of Cau Dat Arabica has been supported by recognition from leading industry players. Vietnamese and Japanese coffee companies regularly organize annual coffee competitions to select beans for export, fostering healthy competition and continuous quality improvement in the region.
Le Hoang Diep Thao, Founder and CEO of King Coffee - often called the “iron lady” of Vietnam’s coffee industry - has praised Arabica coffee from this region. In her collaboration with farmers and her vision of turning Lam Dong into Vietnam’s coffee capital, she has consistently emphasized the special status of Cau Dat Arabica.
Today, Arabica coffee has become part of the lifeblood of Cau Dat’s people, cherished with pride. The flavor of Cau Dat Arabica is no longer just a product of climate and soil, but also the result of love, dedication, and an ethical agricultural mindset.
With a target of developing 19,000 hectares of specialty coffee by 2030, Cau Dat Arabica has not only been revived but is poised to reach consumers around the world, according to Lam Dong Newspaper.
NPK/ Vinagri News
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