VIETNAM QUANG TRI 96B EXCELSA/ LIBERICA Excelsa Anaerobic / natural
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COUNTRY
Vietnam, Quang Tri
VARIETY
Excelsa / Liberica
PROCESS
Anaerobic Natural
ALTITUDE
600 meters
TASTE DESCRIPTION
Jackfruit, Sesame, Sage, Vanilla, Oak, Strawberry
Weight
Whole beans, 200 grams
Pioneers in Liberica & Coffee Innovation
96B has been working with Liberica since 2016, dedicating years to sourcing, processing, and experimenting with this rare coffee species. After scouting multiple regions in Vietnam, they chose to focus on the Huong Phung commune in Quảng Trị province, a remote but promising location despite its lower elevation (600 masl).
This region offers unique advantages for high-quality Liberica production:
A rich diversity of old Liberica cultivars, originally introduced by the French in the early 20th century. An ideal microclimate, with temperatures ranging from 24-26°C and relatively high humidity. Situated in a unique agroforestry model, where Liberica trees grow alongside Arabica plantations to shield them from wind.
Historically, Liberica cherries from this region were either sold at extremely low prices under the name “pseudo Arabica” or transported elsewhere to be labeled as “Culi” (a special Robusta). 96B aims to transform this region into a recognized high-quality Liberica-growing hub, improving both economic opportunities for farmers and recognition for Vietnamese Liberica on the global stage.
96B’s Liberica Project: Pushing the Boundaries
In 2023, 96B launched the Liberica Project Group, working directly with five farming families to elevate the quality and value of their Liberica production. The 2024 crop year marks a major step forward, as 96B has experimented with diverse processing techniques, including Natural, Washed, Honey, Lactic fermentation, and Champagne yeast inoculation. They also began identifying different Liberica cultivars based on their phenotypes and developed plans for a dedicated nursery, with the goal of cultivating specific Liberica varieties suited to different processing methods.
Our partners at 96B in Saigon are not only a café and roastery — they are also actively involved in the production of high-quality Liberica and Excelsa. These rare coffee species make up less than 1% of global coffee production and are extremely hard to come by. That’s why we’re especially pleased to have found partners in Vietnam who have built their expertise through years of meticulous work in cultivation and processing.
For this lot, ripe red cherries were dry fermented in PE bags for 120 hours after picking, then slow-dried for 30 days. The drying stage was divided into 2 phases. Phase 1: whole cherries were dried for 3 days then stored in PE bags for 2 weeks in a dark room. Phase 2: cherries were slow-dried until they reached 12% moisture. Afterwards the dried cherries were allowed to rest in a dark room for 4 weeks before being hulled.
Ingredients
All our coffees are delivered whole beans, 200 grams.
