96B Anaerobic Natural
Roasting Guide: 96B Anaerobic Natural with Nghĩa Tuấn
About the Roasting Guide:
With our Roasting Guide, we regularly introduce roasters from our network and provide insights into their work with our coffees. Each issue shows why they chose a particular green coffee, how they understand it sensorily, and what considerations go into developing their roast profile.
The text, technical details, and all photos are created in collaboration with the featured roasters. The result is a format that combines expertise, signature style, and personality and showcases the people who make every coffee special.
About Nghĩa
“I’m Nghĩa from Vietnam, and I started my journey around 2017. I’ve always been drawn to human interaction, and that led me to work with coffee. The more I immersed myself in coffee (allowing myself to be vulnerable), the more I saw what makes us human. For me, coffee represents the cultural spirit within each of us, and that is what I continue to devote myself to until today.”
Why did you choose this coffee?
“Excelsa / Liberica species challenge our own understanding and how we perceive them, not only from the brewing and roasting perspective but also in terms of processing. I keep my expectations low and allow the coffee to speak for itself.”
What product are you creating from it?
“I do a light omniroast. At the roastery, we went through several internal tastings to see which brewing method would shine, and honestly, the possibilities felt endless.”
How do you approach developing a roast profile?
“I usually wait for the cupping sample roast to rest before deciding on the development ratio that I think would be suitable for production. The second factor I consider is how long I want the browning phase to last before the first crack begins. From my experience, these two elements act as my main navigators.”
Which roasting machine do you use?
“All the coffee was roasted on a Probatone 5 Type 2.”
Technical specifications
“With Excelsa / Liberica, I would start charge temperature between 185-190°C, then apply high energy early on, targeting a drying phase around 4:15 to 4:30 minutes. During the browning phase, I reduce energy by roughly 30% and maintain this phase for a minimum of 4:30 minutes. As first crack begins to emerge, I smooth out the development, keeping the DTR below 20% and finishing no more than 210°C.”
How do you describe the taste?
“This coffee opens with a strong tropical character of papaya and pineapple, followed by the bright acidity of fresh orange peel, and finishes with warm notes of star anise and a lingering sweetness.”
