Liberica - Anaerobic Natural 180H - Quê Liberica

Anh Que runs one of the smallest and most specific coffee operations we've encountered: a made-to-order processing facility in Quảng Trị, built around a single capability that almost no producer in Vietnam has mastered — the ability to identify, separate, and independently process true Liberica (Coffea liberica var. liberica) from Excelsa (Coffea dewevrei, formerly classified as C. liberica var. dewevrei and recently restored to species status by genomic research from Kew Gardens).

Most producers in Vietnam can't reliably separate the two. Most don't try. Anh Que grows both on his farm and sources additional Liberica from surrounding smallholders. He processes each species independently, to the spec the buyer requests — or blends them in ratios that create something neither one achieves alone. That flexibility, at this scale, is not something you find in a catalog.

The lot.

Harvested December 2025 through January 2026 from the highlands of Quảng Trị at 690 masl — a midland elevation suitable for Liberica, which thrives at lower altitudes and under warmer, more variable conditions than Arabica. The processing is Anaerobic Natural with a 180-hour sealed fermentation. Whole cherries are loaded into oxygen-limited tanks and held for seven and a half days before moving to the drying stage. Extended anaerobic contact at this duration develops deep fruit complexity and concentration without the muddiness of a rushed or uncontrolled ferment.

For importers: this lot is specifically Liberica. If you need Excelsa, a Liberica-Excelsa blend, or a different process on either species, contact us directly. Anh Que processes per order. Lead time required — this is not a warehouse operation.

Moisture landed in Oakland at 12% — within range, at the ceiling. Climate-controlled storage recommended.

Technical Sheet