96B Anaerobic Natural #00178

We’re very happy to be introducing this coffee to our lineup for the second time!
Our partners at 96B in Saigon are not only a café and roastery — they are also actively involved in the production of high-quality Liberica and Excelsa. These rare coffee species make up less than 1% of global coffee production and are extremely hard to come by. That’s why we’re especially pleased to have found partners in Vietnam who have built their expertise through years of meticulous work in cultivation and processing.

For this lot, ripe red cherries were dry fermented in PE bags for 120 hours after picking, then slow-dried for 30 days. The drying stage was divided into 2 phases. Phase 1: whole cherries were dried for 3 days then stored in PE bags for 2 weeks in a dark room. Phase 2: cherries were slow-dried until they reached 12% moisture. Afterwards the dried cherries were allowed to rest in a dark room for 4 weeks before being hulled.