Arabica Catimor Fully Washed Grade 1 – S18, S16

Vietnamese Coffee Exporter

Arabica Catimor Fully Washed Grade 1 – S18, S16



  • Variety: Catimor Arabica
  • Region: Duc Trong, Lam Ha – Lam Dong
  • Elevation: >1250m
  • Processing: Natural Processed
  • Ripe Rate: 97-98%
  • Moisture: 12.5%
  • Foreign Matter: 0.2%
  • Black: 0.2%
  • Broken: 0.2%
  • Rate on Sieve: 90%
  • Bean size (Sieve): S18, S16
  • Capacity: 2000 tons/year
  • Price per kilogram: $/kg
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Arabica Catimor Fully Washed Grade 1 – S18, S16: The variety of Vietnamese coffee lines has contributed to bringing many choices to diners. Each type of coffee has outstanding properties, unique aromas, and flavors, bringing a new feeling and experience. Among the famous coffees, it is impossible not to mention Catimor coffee. So is this coffee really delicious?

Arabica Catimor Fully Washed Grade 1 – S18, S16 (Vietnam, Lam Dong)

Experience the bright, clean flavors of premium Vietnamese Arabica with this Grade 1 fully washed offering in the S18 and S16 screen sizes. Meticulously processed using the wet method, these beans showcase the skill and care of farmers in Lam Dong’s fertile highlands.

Fully Washed Processing

The fully washed or wet process is renowned for producing clean, vibrant cups with pronounced acidity and clarity of flavor. After selective handpicking, the ripe coffee cherries are pulped to remove the skin and sticky mucilage layer. The beans then undergo precise fermentation before being thoroughly washed and dried to an optimal 12.5% moisture content.This meticulous method highlights the inherent qualities of the beans while removing any harsh flavors. The result is a sparkling, transparent cup profile that allows the origin’s terroir to shine through.

Tasting Notes

Expect a well-balanced cup with a crisp, bright acidity reminiscent of citrus fruits. There are delicate floral notes complemented by a sweet, caramel-like richness. As it cools, look for nuances of ripe stone fruits like peach or nectarine to emerge.While not as boldly complex as higher specialty grades, this Grade 1 Arabica delivers a clean, refreshing flavor profile ideal for brewed coffee, pour overs, and espresso-based drinks. The moderate acidity pairs nicely with milk or cream.

Growing Region

These Arabica Catimor beans are cultivated in Lam Dong province, one of Vietnam’s premier coffee-growing areas. At elevations over 1,150 meters, the cool temperatures and volcanic soil provide optimal conditions for slow cherry maturation and dense bean development.The Catimor variety is a hybrid cultivar prized for its productivity and resistance to diseases like coffee leaf rust. This hardiness makes it well-suited to the region while still producing a high-quality Arabica cup.

Roasting Recommendations

To highlight the beans’ lively acidity and sweetness, we recommend starting with a light to medium light roast level. This preserves the bright, fruity top notes while allowing the caramelized sugar flavors to develop.For those preferring a richer, more full-bodied cup, a medium roast will coax out deeper notes of chocolate and toasted nuts while retaining a pleasant crispness.Whether you’re a commercial roaster, cafe, or home enthusiast, these Arabica Catimor Fully Washed Grade 1 beans offer a reliable and flavorful option from Vietnam’s esteemed coffee lands

1. What is Catimor Coffee?

Catimor is a coffee strain developed in 1959 in Portugal, crossed by two coffee varieties named Caturra and Timor. Because of its good vitality, suitable for cultivation, growing in Vietnam’s soil and climate conditions, bringing high yields, this type of coffee gradually replaces coffee strains such as Bourbon, Typica, and Mocha.

Arabica Catimor Fully Washed Grade 1 – S18, S16

These 3 coffee strains are very famous, but they are difficult to grow, susceptible to pests and diseases, and give negligible yields, so they are rarely invested in cultivation in Vietnam’s coffee fields.

The harvest time of this type of coffee usually falls in the rainy season in Vietnam, so the harvesting conditions are not really favorable, and the output is small.

2. Arabica Catimor coffee characteristics

Catimor is a woody, bushy, low tree. The leaves of the plant are small, giving fruits and seeds that are round and spherical in shape. This is considered one of the coffee varieties with high economic value in Vietnam.

Coffee beans are in the shape of a round toilet and are small in size. Usually, just looking at the outside appearance, it is difficult to recognize and distinguish this coffee line from other common coffee lines. Instead, people will rely on its characteristic aroma and taste.

Catimor coffee has a low caffeine content, only about 1 to 2%. Coffee beans when used to mix with water give a light brown color and extremely impressive waves. The highlight of this coffee comes from the bitter taste mixed with the unmistakable gentleness, charm, and passion. 

If you pay close attention, you will notice that this coffee also has a slightly sour, attractive taste, which is extremely suitable for the taste of the drinker. The aftertaste left in the coffee is extremely passionate and deep, creating an unforgettable feeling.

Catimor is a low-growing form of coffee that has the ability to grow quite thickly. Is a branch in Arabica coffee. This coffee tree has the characteristics of being easy to grow, bringing high yield, and is widely popular in large raw material areas: Lam Dong, Da Lat, Dak Nong, Quang Tri, Nghe An, Son La… for Catimor coffee in particular and other types of coffee in general. Provided that all requirements are met, a premium coffee flavor is achieved.


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Fairtrade Cetified
USDA Certified

Discover the Alluring Aromas of Vietnamese Arabica Coffee

Vietnamese Arabica coffee captivates the senses with its exquisite flavors, hailing from the enchanting highlands of Cau Dat – Da Lat. As the country’s hidden gem, this exceptional bean boasts a unique and refined taste profile that sets it apart from its more widely-known counterpart, Robusta.

The cool climate and fertile soil of Cau Dat – Da Lat nurture these Arabica beans to perfection, allowing them to develop their full aromatic potential. As you indulge in the rich and complex notes of Vietnamese Arabica, you’ll uncover a delightful world of flavors that embody the dedication and passion of its growers.

Learn More



Precipitation, temperature, and humidity have a lot of say in a coffee’s maturation, overall flavor, and quality. Many coffee-producing countries are either primed for growing success or use alternative methods to improve their ecosystem.








Elevated at over 1500 meters above sea level, the captivating Cau Dat – Da Lat region features a consistent temperate climate, with maximum temperatures never surpassing 33°C and minimums remaining above 5°C. The area’s fertile basaltic soil presents the optimal conditions for cultivating premium Arabica coffee.

Cau Dat’s distinguished Arabica exhibits a sophisticated blend of mild acidity and a hint of bitterness. Its transparent amber hue embodies the pristine environment from which it originates. The refined aroma harmonizes notes of syrup, fresh fruits, honey, toasted bread, and sunlit afternoons, creating a memorable sensory experience that captivates even the most discerning coffee aficionados.

Cau Dat’s Arabica confidently stands among the world’s elite coffee varieties, showcasing its unparalleled quality and the extraordinary potential of Vietnamese coffee.

Attitude of coffee


A coffee’s process describes how the seed (aka the coffee bean) is separated from the coffee cherry. Popular methods include washed, dry, and honey, but there are many other processes that put special emphasis on different aspects of these methods.


Fully Washed




Fully Washed


Harvest and export times are based off when a particular coffee will be at its peak quality. Cherries picked at the start of the harvest season tend to be underdeveloped, and those picked at the end are often overdeveloped, so producers aim for that sweet

Oct – Apr

Dec – Sept


Cau Dat - Da Lat

Nestled just 24km from Da Lat city in Lam Dong Province, Cau Dat resides within the renowned Central Highlands of Vietnam. Boasting an ideal elevation and climate, this region has emerged as one of the premier locations for growing exceptional Arabica coffee.

With a vast expanse of 1,110 hectares dedicated to coffee cultivation—86% of the agricultural area—Cau Dat focuses predominantly on Arabica coffee, which makes up 98% of the total coffee crop. Remarkably suited to the local natural conditions, Cau Dat’s coffee plants thrive with minimal impact from pests. Each hectare yields an impressive 18-20 tons of fresh coffee cherries, equivalent to 4 tons of coffee beans, outpacing productivity in many other regions.

Discover the magic of Cau Dat’s Arabica coffee, where the perfect blend of elevation, climate, and dedication to quality come together to create a truly remarkable and unforgettable coffee experience.

Cau Dat has a total area of 1,110 hectares of coffee growing, accounting for 86% of the agricultural area. Especially, the area for Arabica coffee accounts for 98% of the total. Cau Dat coffee species generally really suit the natural conditions of this land and barely get affected by pests. Each hectare of the cultivated area can provide 18-20 tons of fresh coffee berries, equivalent to 4 tons of coffee beans. The productivity is much higher than other types.

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