Moka Coffee | Specialty Arabica Moka Coffee Beans S16+

Vietnamese Coffee Exporter

Moka Coffee | Specialty Arabica Moka Coffee Beans S16+



  • Variety: Moka
  • Region: Cau Dat, Lam Dong
  • Elevation: 1550m
  • Processing: Fully-Washed
  • Ripe Rate: 98-99%
  • Moisture: 12.5%
  • Foreign Matter: 0.1%
  • Black: 0.1%
  • Broken: 0.1%
  • Rate on Sieve: 90%
  • Bean size (Sieve): S18, S16
  • Capacity: 500 tons/year
  • Price per kilogram: $/kg
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Vietnam Specialty Arabica Moka S16+ is a variety of Moka coffee grown in Cau Dat – a famous landmark of Da Lat, Vietnam. With an altitude of more than 1600m above sea level and ideal weather conditions, Cau Dat is the only place in Vietnam suitable for growing this type of coffee.

1. The overview of Vietnam Specialty Arabica Moka S16+

Vietnam Specialty Arabica Moka S16+

Discover the rare and exquisite flavors of one of Vietnam’s most prized coffee offerings – the Specialty Arabica Moka S16+. Grown in the fertile highlands of Lam Dong province, these beans represent the pinnacle of Vietnamese Arabica cultivation.

Exceptional Terroir

The cool temperatures and volcanic soil of Cau Dat district provide the ideal terroir for cultivating the delicate Moka variety. At elevations over 1,500 meters above sea level, the cherries develop slowly, allowing the beans to achieve remarkable complexity and depth of flavor.

Distinctive Beans

Moka beans are easily distinguished by their petite size and light greenish-yellow hue when unroasted. The shape is irregular, with both round and elongated beans in each batch. This uniqueness reflects the meticulous hand-sorting process to remove any defects.

Tasting Notes

Prepare to be enchanted by Moka’s delightfully intricate flavor profile. Expect bright notes of stone fruits like nectarine along with a sparkling citrus-like acidity. As it cools, nuances of dark chocolate, toasted nuts, and a hint of wine emerge. The body is velvet-smooth yet dances lightly on the palate.While exhibiting a delicate complexity, Moka maintains excellent balance with a sweet, clean finish free of any unpleasant bitterness. The aroma is equally captivating, with floral and fruity hints wafting from the cup.

Cultivation Challenges

Moka’s exquisite quality comes at the price of being one of the most challenging arabica varieties to cultivate. The trees are vulnerable to pests and diseases, requiring meticulous care and husbandry from Vietnamese farmers. This leads to limited supply and makes Moka one of the most expensive and sought-after Vietnamese coffees.Whether brewed as a pour over, French press, or espresso shot, these S16+ Specialty Moka beans offer a transcendent experience for the true coffee connoisseur. Explore the unparalleled flavors that make Vietnamese coffee so celebrated worldwide.

Moka coffee belongs to the Arabica genus and is a type of coffee that originated in the Mocha land of Yemen in the last few years of the 13th century. Known when the missionary Marco Polo came here and brought Moka beans to sell in Europe.

However, it was not until the 17th century that Moka coffee beans really became a wave and became famous throughout Europe.

At the end of the 19th century, the French found that the climate conditions in the Central Highlands and especially in Cau Dat, Da Lat were suitable for Moka.

Cau Dat Moka Coffee is only 10% of coffee production in Vietnam and is very popular with Westerners.

Cau Dat Moka coffee beans have a rather small shape, with a greenish yellow to light yellow color, the shape is not fixed, sometimes big and small, round and distorted. Cau Dat Moka Coffee fully inherits the delicious taste and attractiveness of the original Moka coffee beans, causing problems for drinkers. Therefore, it is no exaggeration to call Moka coffee “the queen of coffees”.

In Vietnam, the production of Moka Cau Dat coffee is not much because the resistance to pests and diseases of this coffee is low.

2. Cau Dat Moka Coffee  – The top choice of coffee connoisseurs

Cau Dat Moka Coffee with a delicious taste that is “remembering”, has become a name that is highly sought after by coffee connoisseurs. If you have tried it once, you will definitely try it a second time, a third time, and many more times.

3. Why is Cau Dat Moka Coffee highly rated?

It is not a coincidence that coffee connoisseurs liken Cau Dat Moka coffee to the queen of coffee. The rarity is only a part of creating this beautiful name, the rest is judged by the quintessence and deliciousness of this coffee.

Moka Cau Dat is full of highland nature, and a gentle and elegant fragrance. Many people believe that the aroma of this coffee is created by the mild sunny climate, and cold and early morning dew of the land of Da Lat.

4. What does Moka coffee taste like?

The taste of Moka Cau Dat coffee is the ethereal, seductive aroma, and light taste (less bitter). In particular, the advantages of this coffee will be revealed more strongly when it is brewed. Many people tell people that the taste of Cau Dat Moka coffee is a little bit sour and a little bitter, and has a fatty taste, when drinking it feels that after the passionate scent and sweetness appear, it causes a feeling of nostalgia.

Vietnam Specialty Arabica Moka is filled with elegance and charm that make people who drink it even if they try it once, they will remember it forever. Many people are willing to pay a large amount of money to enjoy a genuine Moka coffee. Therefore, Moka Cau Dat coffee is very worthy of the beautiful name that people give it.


Rainforest Alliance Certified
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.

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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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