Siêu Sao (Screen 14) #00150

“Siêu Sao” is the Vietnamese word for “Superstar” – and that’s exactly what this Anaerobic Natural processed coffee is to us.
Mr. Quang Junior began cultivating Robusta according to specialty standards long before there was even a local market for his product. From the very beginning, he firmly believed in his vision and traveled across Vietnam to win over roasters for his coffee. In the volcanic, basalt-rich soil of Gia Lai, the coffee plants grow healthy and abundant, bearing cherries that turn a deep purple when fully ripe. Siêu Sao is an outstanding example of excellent coffee that, with its complex profile, represents the remarkable flavor diversity of C. canephora.

After the coffee cherries are hand-harvested, they are floated, and defects as well as unripe cherries are removed using an optical sorter. The cherries then ferment for 144 hours in airtight tanks. This is followed by a 20- to 25-day drying phase, during which they are regularly turned to ensure even drying. Finally, the dried cherries are depulped, visually sorted once again, and stored in GrainPro bags – ready for their journey to Europe.