Origin: Nam Ban, Lâm Hà, Lâm Đồng, Việt Nam Altitude: 1,080 MASL Variety: Robusta TR Process: Anaerobic Natural (Salt-Fermented) Harvest Season: 2026 We named this line of our product Coffea Canephora because it is the actual scientific name for the coffee species most people know as Robusta. We chose to put its original name front and center to strip away the old stereotypes and reintroduce you to what this bean can truly be. While Vietnam is the world’s largest Robusta coffee producer, this coffee is often treated as a bulk commodity and roasted into bitter obscurity. Our Fine Robusta from Nam Ban offers a refined and complex flavor profile that will challenge what the Western market usually expects from Vietnamese Robusta coffee. Fine Robusta stands for specialty quality. The coffee must score 80 points or higher on a 100-point grading scale and have virtually zero defects. This requires farmers to take incredible care of the coffee from seed to the moment they harvest and process the cherries. Our Coffea Canephora Fine Robusta is grown in the Nam Ban highlands of Lâm Đồng, Việt Nam. At 1,080 meters above sea level, coffee trees grow a little slower, which gives the coffee cherries extra time to develop natural sweetness before they are picked. After hand-harvesting, our partner producers use a unique salt-fermented process. We seal the coffee cherries in closed tanks with a precise amount of saltwater solution. The salt naturally cuts down the bitterness, while the oxygen-free environment lets the beans soak up all those rich, fruity flavors straight from the cherry. This method of fermenting coffee cherries in oxygen-free sealed tanks before they are dried out in the sun is called the anaerobic natural process. From there, we carefully roast the beans ourselves to perfectly highlight these unique, natural flavors. As a result, our Nam Ban Fine Robusta creates a remarkably smooth cup with incredible depth, a heavy body, and significantly less bitterness that challenges the perception of what Vietnamese Robusta beans taste like. We Taste: White Floral · Honey · Pearl · Molasses · Cacao How we brew it Phin filter — Create a thick, syrupy, naturally sweet cup. Espresso — What we pull at our café, the crema is exceptional. It produces a chocolatey backbone that makes it the best milk coffee base we've found in Vietnamese-grown beans.