Coffea Canephora - Single Origin House Espresso

Fine Robusta: Nam Ban TR9 (Anaerobic Natural with Salt)

Redefining the Power of Vietnamese Coffee.

Experience the revolution of Coffea canephora, the original scientific name for robusta. But this isn’t the commodity robusta you know—this is a new varietal called Fine Robusta. Sourced from the mist-covered highlands of Nam Ban in Lâm Đồng province, this rare lot represents the pinnacle of Vietnamese coffee craftsmanship. Grown at 1080 masl, our TR9 variety thrives in the cool Central Highlands, producing a bean that is as sophisticated as it is bold.

The Art of Anaerobic Salt Fermentation

What makes this coffee truly exceptional is the innovative Anaerobic Natural process. We harvest only the peak-ripe cherries and move them into a low-oxygen environment for a slow, controlled fermentation.

By introducing a precise amount of salt during this stage, we unlock a level of sweetness and complexity rarely found in robusta. This traditional-meets-modern technique reduces bitterness and enhances the natural sugars, resulting in a refined, full-bodied cup that challenges every perception of what robusta can be.

A Sensory Journey: From Cacao to White Floral

While traditional robusta is known for its strength, our Nam Ban lot offers a surprising delicacy. On the nose, you'll find hints of white floral and warm spice. On the palate, the heavy body is balanced by a smooth, honey-like sweetness and unique notes of pearl and molasses, finishing with a clean, cacao-rich depth.

Technical Specifications:

• Origin: Nam Ban, Lâm Hà, Lâm Đồng, Việt Nam

• Altitude: 1080 masl

• Variety: TR9 (Specialty Robusta)

• Process: Anaerobic Natural (Fermented with salt)

• Harvest: 2025 (Current Season)

• Flavor Profile: White Floral, Pearl, Honey, Balanced & Smooth

Best Ways to Brew

Our Fine Robusta is a versatile powerhouse, designed to shine across various brewing methods:

• The Phin Filter: For the most authentic Vietnamese experience—thick, syrupy, and naturally sweet.

• Espresso: Creates an incredible crema and adds a chocolatey backbone to milk-based drinks like lattes and flat whites.

• Cold Brew: The anaerobic process lends itself to a smooth, low-acid cold extraction that tastes like liquid dessert.

• Adventurous Filter: For those who want to explore the complexity of high-grade robusta through a V60 or AeroPress.
  
  The Zero-Waste Connection: By elevating Robusta to "Fine Robusta" status, we are supporting a sustainable future for Vietnamese farmers. We ensure that these hardy, high-yielding plants are given the specialty treatment they deserve, providing a more resilient and profitable ecosystem for the families of Nam Ban.