Brewing with Sierra – Anaerobic Natural 96B
Liberica and Excelsa aren’t the kinds of coffee you typically find in your daily cup. However, these two varieties – recently recognized as distinct Coffea species – offer significant advantages over Arabica and Robusta in the face of climate change and open up new sensory dimensions in coffee enjoyment. That’s exactly why they deserve more attention. In this episode of “Brewing with Sierra,” we’re brewing a special coffee from Vietnam: a Liberica/Excelsa Anaerobic Natural from 96B.
This coffee demonstrates just how exciting specialty coffee can be beyond Arabica. It offers a unique flavor profile, reacts sensitively to extraction, and opens up a new perspective on coffee varieties, processing, and taste.
A Special Coffee from Vietnam
Vietnam is often associated with Robusta. But this origin has much more to offer.
96B’s Liberica/Excelsa Anaerobic Natural showcases a different side of Vietnamese coffee: complex, fruity, floral, and with a sensory depth you might not necessarily expect.
Liberica/Excelsa, in particular, can be exciting for roasters and coffee professionals because they offer different flavor profiles than classic Arabica varieties. They expand the sensory spectrum and demonstrate that other coffee species can also be produced and processed to a high standard of quality.
The Recipe:
- 1:15 Brew Ratio
- 15 g coffee to 225 g water
- Water temperature 85°C
- 30–40 ppm
This ratio is ideal for clearly highlighting the coffee’s aromas without making it seem too heavy or intense.
The water temperature is around 85°C. This is intentionally set a bit lower because this coffee is highly soluble. A temperature that is too high could cause the coffee to become over-extracted quickly, causing it to lose its delicate floral and fruity notes.
Why Less Agitation Is Important
A key brewing tip: don’t agitate too much.
Agitation refers to movement within the coffee bed, such as vigorous pouring, swirling, or stirring. The more intense the movement, the more intense the extraction can become.
This is particularly relevant for this Liberica/Excelsa Natural. The coffee has delicate floral notes, including a jasmine-like character. Too much agitation can mask these delicate notes and make the coffee seem heavier or unbalanced.
For this brew, that means:
- pouring in a controlled manner
- avoiding unnecessary disturbance of the coffee bed
- deliberately controlling the extraction
- preserving floral and fruity notes
Aroma: Jasmine, strawberry, and guava
In the cup, the coffee reveals an exciting combination of floral and fruity notes. Sierra describes, among other things, impressions of:
- Jasmine
- light sweetness
- Strawberry
- Guava
- crisp fruitiness
- Stevia
Why This Coffee Expands Our Perspective on Specialty Coffee
Many discussions about specialty coffee revolve heavily around Arabica. This coffee demonstrates that other coffee species can also be produced to a high standard, carefully processed, and evaluated with a nuanced sensory approach.
Liberica/Excelsa can open up new possibilities for roasters: different flavor profiles, different stories, different customer experiences. For anyone who wants to discover coffee rather than just reproduce it, a coffee like this is particularly valuable.
Conclusion
The Liberica/Excelsa Anaerobic Natural from 96B Vietnam is a coffee that demands attention. It is an extraordinary coffee that challenges the palate and — when brewed correctly — rewards you with a unique specialty coffee experience.
With a controlled brew ratio of 1:15, moderate water temperature, and minimal agitation, its profile can be clearly brought out: floral, fruity, clean, and unusual. For anyone who hasn’t yet tried Liberica/Excelsa, this coffee is a great introduction to a broader world of flavors beyond classic Arabica expectations.
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