Tanat Coffee Roasters brings a true rarity to the scene – Vietnam Liberica [Champagne Yeast Inoculated Anaerobic Natural], the result of collaboration with the visionary 96B Liberica Project. This coffee represents a bold return to the forgotten Coffea Liberica variety, which accounts for less than one percent of global production, yet surprises with its distinctiveness, depth, and aromatic complexity. The cup develops delicate notes of white chocolate, stevia, and red fruit, which together create a perfectly balanced profile – sweet, round, and elegant. This exceptional coffee from Vietnam captivates with its silky texture, natural sweetness, and long fruity finish. It stands out perfectly as an espresso or filter coffee, where its delicacy gains even greater depth.
Behind this extraordinary lot is 96B Café & Roastery, a progressive Vietnamese roastery that aims to rediscover and develop the potential of the Liberica variety. In collaboration with local farmers, it is creating a project focused on innovative fermentation processes, sustainability, and quality. Vietnam, which for decades has been associated primarily with Robusta, is transforming into a center for coffee experimentation thanks to similar initiatives—a place where tradition meets a scientific approach and a new generation of producers.
The processing of this coffee is an example of technical precision and creative courage. Ripe red Liberica cherries were fermented in closed bags for 120 hours using champagne yeast, which gives the coffee subtle fruity undertones and sparkling freshness. This was followed by slow drying for 25 days, which allowed the flavors to fully develop and mature evenly. This thoughtful process resulted in a coffee with a rich body, silky texture, and a flavor profile that combines sweetness, subtle fermentation complexity, and elegant fruitiness.