Chloé Cà Phê — Anaerobic Natural Coffea Liberica Coffee Beans | Quảng Trị, Việt Nam

Made-to-order. Impossible to replicate at scale.

Liberica has grown in Quảng Trị for generations — and most of the world still has no idea it exists. Not because it isn't remarkable, but because almost no one has taken the time to process it right. Anh Que is one of the rare exceptions: a small-batch operator who grows Liberica and Excelsa on his own farm, sources additional Liberica from surrounding neighbors, and processes each lot only when ordered — to spec, not to inventory. The result is a coffee with nothing to hide.

This lot was harvested December 2025 through January 2026 at 690 masl in the highlands of Quảng Trị — a climate warmer and more variable than the Central Highlands, and precisely what Liberica needs to express itself. The cherries underwent a 180-hour anaerobic natural fermentation: whole fruit, sealed tanks, seven and a half days of slow, oxygen-limited development. Long enough to build complexity. Precise enough to keep it clean. What comes out is a cup that is dense, layered, and unmistakably its own thing.

Roasted in small batches at Bay Area CoRoasters in Berkeley.

Origin — Quảng Trị, Việt Nam

Altitude — 690 masl

Process — Anaerobic Natural · 180-hour sealed fermentation

Varietal — Coffea liberica var. liberica (true Liberica, not Excelsa)

Harvest — December 2025 / January 2026

Roasted On — Loring S35

We Taste — Jackfruit, tamarind, long finish with a tartness.