A New Approach to Robusta (Canephora)
This year, we’re excited to introduce our first Robusta lots to the European market — and not just any lots. Vietnam is quickly becoming a global powerhouse in high-scoring Canephora (Robusta). We want to showcase that with the same care and precision applied to Arabica, Robusta can deliver truly exceptional quality in the cup.
Xanh Lùn Variety
This is a high-yield, dwarf Robusta variety, prized for its compact size, ease of harvest, and large, uniform beans. With strong drought tolerance and good disease resistance, Xanh Lùn has become a favorite among specialty producers pushing the boundaries of what Robusta can be.
Processing Method
We chose to process this lot using an anaerobic natural method with extended CO₂ maceration for an impressive 20 days. Since Robusta cherries have less mucilage and fruit flesh compared to Arabica, fermentation progresses more slowly. In a controlled environment, this allows for a long fermentation period without developing any overfermented or off-flavors.
Flavor Profile
The result genuinely surprised us. Despite the extended fermentation, the profile is complex, clean and vibrant, with notes of cherry, gentle acidity, and a smooth chocolate finish. Have you ever experienced a Robusta that works beautifully as both a pourover and espresso? No? This coffee might just change your mind.
