Liberica [Champagne Yeast Inoculated Anaerobic Natural]

The 96B Liberica Project is a bold initiative led by 96B Café & Roastery in Vietnam. Its ambition is to bring the Liberica variety back into the spotlight. Through this project, 96B collaborates directly with Vietnamese producers to experiment with innovative fermentation methods; this batch is a perfect example.

The ripe red cherries were dry-fermented for 120 hours with champagne yeast in airtight bags, then slowly dried for 25 days to reveal their full aromatic complexity.

We recommend enjoying this coffee as a milk-based drink: its profile pairs perfectly with milk, resulting in a wonderfully smooth latte.

Liberica is a rare and often overlooked coffee variety, overshadowed by Arabica and Robusta despite its exceptional aromatic potential. It represents less than 1% of global production, making it a true hidden gem of the coffee world.

Originally from West Africa, Liberica is distinguished by its very large grains, high sugar content and imposing trees that can reach up to 15 meters in height.

In the cup, it offers a smooth and complex aromatic profile, blending fruity, floral and sweet notes, sometimes slightly woody or milky.

Its rich sensory experience makes it an atypical and fascinating coffee, which often divides enthusiasts; some love it for its originality, others find it confusing, but it never leaves anyone indifferent.