Chloé Cà Phê Reserve Series — Runner Up Vietnam Amazing Cup 2026 Nam Ban Gippe Fine Robusta |Lâm Đồng, Việt Nam

Technical Sheet

Some coffees earn their place on our menu through years of quiet refinement. Gippe kicked the door in.

At the 2026 Vietnam Amazing Cup — 182 entries, 81 producers, seven growing regions, judged by a panel of specialists — this lot took runner up for the robusta category. Our selection process was less formal: it was simply the cup that stopped the table. Our roasting partners have been quietly building drink menus around it ever since, and after a year of watching it win over wholesale accounts, we're finally putting it in your hands.

Gippe comes from Bui Coffee Supply in Nam Ban, the same mist-covered village that grows our Fine Robusta — a farm perched above 1,000 meters on mineral-rich volcanic soil, where the cool air slows the trees down and lets the cherries draw everything they can from the land. But where our Nam Ban lot is heirloom Robusta Sẻ, Gippe is built on TR4 and TR9, two Robusta clones bred by Vietnam's own WASI institute to thrive at elevation — modern Vietnamese science planted in old Vietnamese ground.

The process is where Gippe becomes unforgettable. This is not a flavored coffee. During the anaerobic fermentation — not after — the sealed tanks are charged with salt, fresh ginger, and pepper. Inside that oxygen-free environment, the aromatics ferment together with the cherry pulp itself, weaving into the bean rather than sitting on top of it. The salt disciplines the ferment the way it does in our Nam Ban lot; the ginger and pepper leave only a whisper of warmth at the finish. What pours out is unmistakably coffee, and unmistakably from Nam Ban: a coconut-cream mouthfeel, salted chocolate depth, a malty sweetness, and a gentle glow of spice at the very end — heavy body, low bitterness, and none of the harshness the world wrongly expects from Robusta.

This is what Vietnamese producers do better than anyone right now: take the species the industry dismissed, apply fearless experimentation and real discipline, and produce a cup that stops tables at national competitions.

Best Ways to Brew

Gippe is built for strength, sweetness, and texture:

Espresso: The way our roasting partners fell in love with it. Dense crema, salted-chocolate body, and a spiced warmth on the finish that makes an unforgettable cortado or cà phê sữa.

Phin Filter: Slow-dripped and syrupy — the coconut cream and malt notes stand up beautifully to condensed milk, or drink boldly on their own.

The Specialty Evolution: We are proud to showcase the diversity of Vietnam. From heirloom Robusta Sẻ to this award-winning co-fermented lot, we invite you to explore the full spectrum of our land — where tradition meets modern specialty standards.