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Region: Da Lat, Vietnam ~1500-1600 m
Variety: Moka
Process: Washed

Sweet gardenia-like florals mingle with rich Forastero chocolate for a decadent full-bodied up. Sweetness-driven with a soft acidity reminiscent of Luxardo cherries. As the cup cools, spice notes like clove and sandalwood become apparent.

This is a much darker roast (medium+) than I usually drink but roasty flavors do not dominate the cup even at using my normal high temperature extraction for light roasts. A dark(er) roast that is still quite complex and expressive.

Moka is one of the original arabica introductions brought by the French to the Central Highlands of Vietnam in the late 19th century, probably as stock from Reunion Island. Moka is a Bourbon mutation that is low yielding but has exceptional cup quality. In Vietnam it is mostly cultivated in Cầu Đất outside the city of Đà Lạt in Lâm Đồng province where it is called “nữ hoàng Moka” or “queen Moka” for it’s esteemed sensory profile. Moka along with the other old colonial introductions like Typica and Bourbon have largely been replaced by higher yielding but unexceptional Catimor in Lâm Đồng. However there is a growing specialty coffee movement in Vietnam that is slowly reviving these colonial varieties as well as new varieties like Yellow Bourbon and Caturra.

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Source by jvietcoffee (Jonathan Huynh)