The average farmer in the Lam Dong region of Vietnam cultivates coffee on about 1.2 hectares of land. They grow a mix of Catimor with some heirloom Arabica varieties, though the country is more famous for its Robusta production. Other crops include persimmon, macadamia, and avocado. Coffee is delivered in its cherry form and is processed at a central washing station named Bao Loc located in Dung K’No. Most coffees at Bao Loc are semi-washed, a term more common in Asia and the Asia-Pacific region. Still, it describes a process somewhat similar to Honey in Central America. It is depulped and dried partially in its mucilage, then washed clean and dried on raised beds and/or patios for 3–5 days.