1. Blue Sonla - Son La specialty Arabica coffee

Wet processing from ripe fruits

Having production process, soaking and drying

Output is about 4000 tons / season

Coffee bean and ground

2. Son La Arabica

Arabica coffee is processed by wet processing method

Produced selective coffee from farmers who have the best wet processing process

1. Blue Sonla - Son La specialty Arabica coffee

Wet processing from ripe fruits

Having production process, soaking and drying

Output is about 4000 tons / season

Coffee bean and ground

2. Son La Specialty Arabica Coffee Honey Process

The honey process removes the cherry skin while leaving the sticky mucilage layer intact during drying, creating a perfect balance between washed and natural methods. This technique produces enhanced sweetness with caramel and brown sugar notes, offering medium body with distinctive fruity characteristics. The result is a uniquely complex cup that bridges the brightness of washed coffees with the richness of natural processing.

3. Son La Specialty Arabica Coffee Natural Process

Natural processing is the oldest coffee preparation method where whole cherries are sun-dried intact for 3-6 weeks, allowing natural sugars to concentrate within the bean. This ancient technique creates bold, wine-like flavors with pronounced sweetness, full body, and notes of berries, chocolate, and tropical fruits. The extended contact between fruit and bean produces some of the most distinctive and memorable cups with vibrant acidity and complex aromatics.

1. Blue Sonla - Son La specialty Arabica coffee

Wet processing from ripe fruits

Having production process, soaking and drying

Output is about 4000 tons / season

Coffee bean and ground

2. Son La Arabica

Arabica coffee is processed by wet processing method

Produced selective coffee from farmers who have the best wet processing process

Produced in limited quantity according to strict selection process from ripe pods of Son La Arabica coffee