During the cupping session of Son La Arabica samples from the 2025–2026 crop, Detech Coffee recorded encouraging results, with 5 samples scoring from 86 points as evaluated by international CQI expert Manuel Diaz. The session clearly reflects the ongoing journey of improving coffee quality in Son La – from raw material development and processing techniques to long-term strategic direction.
During this evaluation, 18 coffee samples were selected from Arabica varieties currently cultivated in Son La, including H1, Starmaya, THA1, and the traditional variety Catimor. These were processed using a range of methods such as Anaerobic Natural, Winey Natural, Commercial Milds, Wet Hull, Mokka, and Mild Slightly Fruity. This reflects Detech Coffee’s clear direction in diversifying experiments and optimizing quality at the origin.
Following the cupping session, 5 coffee samples scored 86 points or above-placing them in the specialty category, with standout profiles developed through natural processing combined with extended fermentation. These samples clearly demonstrated improvements in sweetness, balance, and particularly in their layered flavor complexity.
In 2025, CQI expert Manuel Diaz directly trained the team on processing techniques and quality control. According to him, the best-performing coffee samples have begun to show clear sensory improvements:
“This is a very positive signal, as we are starting to produce coffees with clearer and more complex flavor structures and more importantly, we now understand what needs to be done to continue improving.”
He also noted the development of flavor layers, from foundational notes to fruity, winey, and delicate floral characteristics, indicating that processing has been better controlled and is delivering effective results.
Participating in the cupping session, QC Hong Thieu Pham shared:
“Through this round of cupping, I can clearly see improvements at every stage, from more selective harvesting to better fermentation control. The high-scoring samples not only stand out in flavor, but also show that the process is becoming more consistent and repeatable.”
According to him, the key is not just achieving good samples, but understanding why they perform well, so that quality can be replicated and sustained in future harvests.
The results from the cupping session go beyond quality evaluation—they also serve as a foundation for shaping the next direction of Son La Arabica
In recent years, Detech Coffee has made consistent investments in:
The achievement of high-scoring samples demonstrates that these investments are delivering tangible results. More importantly, collaboration with international experts has enabled the Detech Coffee team to gain deeper insights into quality control and sustainable flavor development.
Building on these positive early signals, the journey to elevate Son La Arabica is becoming increasingly well-defined, not only aiming for higher quality, but also for establishing a distinct identity and value for the region’s coffee in the market.
In the coming period, Detech Coffee will continue to expand experimentation with varieties and processing methods, while strengthening collaboration with both domestic and international partners to develop coffee profiles tailored to diverse market needs.
We welcome partners, roasters, and experts to join us in evaluating and developing Son La Arabica specialty, toward coffees with consistent quality, well-defined profiles, and readiness for the international market.
