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

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

Regular price $20.00 USD
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Most people have written off Robusta. This one asks them to reconsider.

Grown at 1,080 meters above sea level in the mist-covered highlands of Nam Ban, Lâm Hà district — a sub-region of Lâm Đồng province — this is Sẻ Robusta, the original heirloom variety that long predates the commodity crop the world got used to ignoring. Same species, different story.

Because the process is the point.

Peak-ripe cherries only. Sealed into a low-oxygen fermentation environment. A precise amount of salt introduced — not for flavor, but to create the conditions for a slower, more controlled breakdown of the cherry's natural sugars. The result is a Robusta that doesn't taste like Robusta is supposed to taste: less bitterness, more depth, a body that's heavy without being blunt.

In the cup:
White floral on the nose. Honey and molasses mid-palate. A clean, cacao-rich finish that lingers longer than you expect. There's something almost delicate happening here, which is not a word that gets used often with this species.

Technical details:

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

  • Altitude: 1,080 masl

  • Variety: Sẻ Robusta (Fine Robusta)

  • Process: Anaerobic Natural — salt-fermented

  • Harvest: 2026 season

  • Tasting notes: White floral · Honey · Pearl · Molasses · Cacao

How we brew it:

Phin filter — the method this coffee was made for. Thick, syrupy, naturally sweet. No additives needed.

Espresso — what we pull at Jazz Alley. The crema is exceptional. The chocolatey backbone makes it the best milk coffee base we've found in Vietnamese-grown beans.

Why it matters beyond the cup.

Elevating Sẻ Robusta to specialty standards means the farmers of Nam Ban can grow what grows best in their climate — a hardy, high-yielding plant — and get paid accordingly. This lot is proof that "Fine Robusta" isn't a marketing term. It's what happens when a producer applies specialty discipline to a species the industry undervalued for decades.

Seed to Cup. Family to You.

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