Sơn La Centroamericano H1
Son La Centroamericano H1 from Detech Coffee, Quynh Chien, Thuan Chau, Son La - a first-generation F1 hybrid (Sarchimor T5296 × Rume Sudan) developed by CIRAD, CATIE, and PROMECAFE - naturally processed and fully sun-dried in a greenhouse (parabolic dryer). This fourth-year H1 variety shows exceptional adaptation to the Northwest climate - a bergamot, bright citrus acidity, a clean, juicy taste, and a more moderate, less fatty flavor compared to H1 from Central America.
🍒 Flavor: bergamot · bright citrus acidity · juicy · light macadamia · clean sweet aftertaste
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Variety & Origin
Centroamericano (H1) is an F1 hybrid created to address climate change and rust disease, combining the disease resistance of Sarchimor T5296 and the superior quality of Rume Sudan. H1 yields 22-30% more than Caturra, has superior rust resistance compared to Bourbon and Typica, and adapts well to altitudes above 900m. However, seeds from H1 plants do not inherit hybrid characteristics - they must be propagated by tissue culture.
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Detech Coffee & Journey in Son La
Detech Coffee was established in 2018, cooperating with about 7,500 farmers (90% of whom are Black Thai and H'Mong people) in Son La - a Northwest region traditionally associated with Catimor. Since 2017, CIRAD and the BREEDCAFS project (H2020) have introduced H1 and Starmaya varieties for testing in Son La and Dien Bien. Results: F1 hybrids yield high and stable yields under shade in agroforestry models, while Catimor yields gradually decrease.
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Cultivation Model
H1 tissue-cultured coffee seedlings are grown in Quynh Chien commune, Thuan Chau district - at an altitude of 900-1,300m, with a cool climate year-round. An agroforestry model is applied: coffee grows under the canopy of native trees, combined with biodiversity, and without chemical pesticides. Ripe cherries are selectively harvested and dried in a temperature-controlled (parabolic) greenhouse - ensuring a uniform, clean, and controlled natural fermentation process.
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Natural Processing
Ripe coffee cherries are hand-picked, float-sorted, and dried whole on high racks in a greenhouse. Temperature and humidity are strictly controlled to ensure uniform natural fermentation and prevent mold. The drying process lasts 15-25 days depending on weather conditions. Fourth crop: the early seasons tended towards simple sweetness and macadamia richness; the fourth crop with Natural flavor shows complex bergamot and bright citrus acidity, demonstrating the maturity of the H1 variety in Vietnam.
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Suitable brewing methods:
Pour-over (V60, Kalita). Espresso. Cold Brew.
