Lam Dong is the Provence in the Central Highlands of Vietnam where this coffee was grown. They grow a mix of Catimor with some heirloom Arabica varieties, though the country is more famous for its Robusta production. Coffee is delivered in its cherry form and is processed at a central washing station named Bao Loc located in Dung K’No. Ripe cherries are harvested, de-pulped, and dried partially in their mucilage, then washed clean and dried on raised beds and/or patios for 3–5 days. This mountainous region is covered in 70% forest and has a tropical climate with monsoons, making it perfect for growing coffee. The Central Highlands of Vietnam is home to 95% of all coffee production in Vietnam, making the Central Highlands the second-largest coffee producer and exporter in the world.