Vietnam Liberica Anaerobic Natural -Project 96b

Description

Tasting Notes One of the most sublime Liberica coffees we have ever come across. Aromas of berries, Jackfruit and toasted nuts. In the cup it is very sweet, with a taste like stevia, and also bright citrusy acidity and coating mouthfeel. Tropical fruit flavors like Cherimoya and Jackfruit continue into the long finish Background The World Production of Coffea Liberica coffee is only 1-2%. It was first introduced to Southeast Asia to solve the problem of reduced coffee production from Coffee Leaf rust. Later Robusta became a more popular plant for growers. Today this species is still cultivated in Malaysia, Indonesia, Vietnam, and the Philippines. Often sold in local markets or mixed with robusta coffees. 96b is a Cafe and Roastery in Ho Chi Minh city. in 2021 They began working with growers in the region of Quảng Trị, where Liberica is still grown. Ove the past few years they have been working with the growers of Htx nông nghiệp sinh thái bốn phương to improve to quality of Liberica coffee through processing and post harvest handling. The Anaerobic Natural method they have applied has produced one of the best Libericas we have tasted from anywhere. The cherries are first fermented in sealed bags for 120 hours. After which they under go an interrupted drying process. The cherries are first dried for 3 days, and then re-bagged and stored in a dark room for 2 weeks before completing the drying process down to 12% moisture content. Libericas come in many sizes, often being very large beans, but these are quite small compared to others we have seen. On our last trip to visit growers we work with  in Vietnam we stopped by 96b with our exporting partners at Karmic Circle Coffee Trading to cup Liberica coffees from around the world including samples from Vietnam. The coffees we tasted then showed a lot of promise and we are thrilled to be able to offer this coffee to our customers now.