Chloé Cà Phê — Nam Ban Fine Robusta Anaerobic Natural Coffee Beans | Lâm Đồng, Việt Nam

Technical Sheet

If you've ever ordered a drink at our bar, you've already tasted this coffee.

Coffea Canephora is the backbone of Chloé Cà Phê — the coffee we pull through our espresso machine every single day, our best seller among the customers who come back bag after bag, and the house coffee our wholesale partners build their entire shop menus on. Cafés don't stake their daily espresso on a coffee out of sentiment. They do it because it performs, cup after cup, from the first shot of the morning to the last. This is that coffee.

We named it Coffea Canephora on purpose. That's the true scientific name of the species the world knows as Robusta — and we put the original name front and center to strip away the old stereotypes and reintroduce you to what this bean can actually be.

Vietnam is the world's largest producer of Robusta, yet for decades this coffee has been treated as bulk commodity — bought by the ton, roasted into bitter obscurity, and hidden inside blends. Fine Robusta is the answer to that history. The designation demands a score of 80 points or higher on the CQI's 100-point grading scale with virtually zero defects, which means the farmer has cared for the coffee at every step from seed to harvest. This lot scores 85.

It grows in the misty Nam Ban highlands of Lâm Đồng at 1,080 meters — serious elevation for Robusta. The cool mountain air slows the trees down, giving each cherry extra time to develop natural sweetness before it's ever picked.

After hand-harvesting, Bui Coffee Supply applies the process that made this coffee famous: salt fermentation. The whole cherries are sealed in closed tanks with a precise saltwater solution. The salt naturally tames bitterness while the oxygen-free environment lets the beans drink in the rich, fruity character of the cherry — the anaerobic natural process, with a signature only Nam Ban has. From there, we roast it ourselves to highlight everything the fermentation built.

The result is a cup that has converted more Robusta skeptics than any argument could: remarkably smooth, deeply sweet, heavy-bodied — white florals and honey over molasses and cacao, with a fraction of the bitterness the West expects from Vietnamese Robusta. One shot, and the stereotype doesn't survive.

How We Brew It

Espresso: What we pull at our café, every day. The crema is exceptional, and the chocolatey backbone makes it the best milk-coffee base we've found in Vietnamese-grown beans. If you order a latte at our bar, this is what's under the milk.

Phin Filter: The traditional route — a thick, syrupy, naturally sweet cup that needs nothing added, though condensed milk never hurts.

The Specialty Evolution: We are proud to showcase the diversity of Vietnam. This is the coffee that starts most people's journey with us — and from here, our Reserve lots, rare Liberica, and signature blends are waiting. Explore the full spectrum of our land, where tradition meets modern specialty standards.