Vietnam Liberica — Anaerobic Natural, Project 96b One of the rarest coffee species on Earth, processed with extraordinary precision in the mountains of Central Vietnam. This Coffea Liberica from Quảng Trị province offers a flavor experience unlike any other coffee in our catalog — wild, tropical, and deeply complex. Origin: Quảng Trị Province, Vietnam Roast: Light-Medium Variety: Coffea Liberica Process: Anaerobic Natural Flavor: Berries, jackfruit, cherimoya, toasted nuts, stevia-like sweetness Body: Full, coating Acidity: Bright, citrusy Overview Coffea Liberica accounts for only 1–2% of world coffee production — a genuinely rare species that most coffee drinkers will never encounter in its finest form. When we encountered this lot from 96b, the acclaimed café and roastery in Ho Chi Minh City, we recognized something exceptional: a Liberica that transcends the rough, earthy reputation of its species and delivers a cup of striking tropical complexity and elegance. Sourced through our partners at Karmic Circle Coffee Trading, this small-lot coffee represents years of collaborative improvement between 96b and the farming cooperative Htx nông nghiệp sinh thái bốn phương in Quảng Trị — a region where Liberica has been cultivated for generations. Origin The Quảng Trị region of Central Vietnam carries a long coffee-growing history, rooted in Liberica cultivation that predates the country’s now-dominant Robusta industry. Introduced to Southeast Asia in the late 19th century as a resistant alternative to Coffee Leaf Rust, Liberica took hold in this region and never left. Today it is still grown here by smallholder farmers, often sold in local markets or blended anonymously with Robusta. 96b’s work with the cooperative Htx nông nghiệp sinh thái bốn phương has changed that. Beginning in 2021, they began applying precision post-harvest handling — starting with anaerobic fermentation and interrupted drying — to elevate Liberica to the standard of the world’s finest specialty coffees. Process — Anaerobic Natural This coffee undergoes one of the most controlled natural processing protocols we have worked with: Ripe cherries are sealed in airtight bags and fermented anaerobically for 120 hours After fermentation, cherries are dried for 3 days on raised beds They are then re-bagged and stored in a dark room for 2 weeks — an interrupted drying phase that develops aromatic complexity slowly and evenly Drying is completed down to 12% moisture content The result is a coffee with extraordinary aromatic layering — the controlled fermentation amplifying Liberica’s natural tropical fruit character while the interrupted drying preserves sweetness and clarity. Cup Profile Expect an arresting opening aroma of berries, jackfruit, and toasted nuts — wild and inviting. In the cup, an unusual stevia-like natural sweetness dominates, accompanied by bright citrusy acidity and a full, coating mouthfeel unlike any Arabica. Tropical fruit flavors of cherimoya and jackfruit carry through a long, resonant finish. These beans are notably smaller than typical Liberica, a characteristic of this particular Quảng Trị terroir, and they roast with exceptional evenness. Brewing Recommendations Excellent for: Pour-over (reveals full aromatic complexity and citrus clarity) French press (enhanced body and tropical depth) Cold brew (extraordinary sweetness and mouthfeel at room temperature) Note: Liberica beans are lower in density than Arabica. Grind slightly coarser than you would for a comparable Arabica roast. Use filtered water at 200–202°F. Who This Coffee Is For Coffee enthusiasts seeking a genuinely rare species experience Fans of bold, tropical, and fruit-forward natural coffees Those curious about the diversity of the coffee plant beyond Arabica Adventurous drinkers who want something unlike anything else in their rotation If you prefer clean, restrained, or classically structured coffees, this is an intentional departure — and a memorable one. Why This Coffee Stan