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.