VIETNAM 96B PHAN EM ROBUSTA NATURAL

This lot is produced by 96B Coffee, specifically the Phan Em Producer Group. 96B was founded by Hana Choi and focuses on working with producers in Vietnam to highlight Liberica, Robusta, and Arabica coffees. This lot can be traced to one family in the Phan Em producer group.

This lot receives in-cherry fermentation for 3 days before being dried in the shade for 4 days to bring the moisture content down to 20%. Afterwards, the cherries were stored in PE bags for 2 weeks in a cool and dark place.

This lot is the first robusta coffee we have worked with and we're excited to share it! Robusta is one of two coffee species, the other one is Arabica, which is the majority of coffee represented in the specialty industry here in the West. Compared to Arabica, Robusta plants are higher yield and are more resilient in terms of the climates and elevations it can grow in. Robusta also is known for being higher in caffeine than Arabica. Robusta is typically marked by low acidity and a more earthy taste as it is higher in the compound pyrazine than Arabica.

This Robusta is a standout for us because the natural processing brings out sweet and fruity notes of pomegranate, gooseberry, and rhubarb.