Vietnam 96B

Coffee Story

The story of this coffee began in 2019 in Saigon, where Paul from the Cumpa team met Nghia, 96B's roaster, at a co-roasting space. Both were roasting for their own brands at the time, connected by a shared passion for specialty coffee. Years later, in January 2025, Paul met Nghia and Hana for a Liberica cupping session at their roastery. Together they explored various processing techniques. That meeting sealed the decision to import 96B's Liberica to Europe.

Region & Farm

Region

Quảng Trị, Vietnam

Quảng Trị province in central Vietnam offers unique conditions for cultivation. A favourable microclimate with temperatures between 24–26 °C and relatively high humidity, combined with an agroforestry model where Liberica trees grow alongside Arabica plantations for wind protection, creates an ideal environment for quality coffee production. The farms are located at around 600 m.a.s.l. in the Huong Phung commune. Liberica has a rich history in Quảng Trị province. Originally introduced by the French in the early 20th century, the cherries were for decades sold at low prices under misleading names, with neither their origin nor their variety properly recognised.

Farm

96B Coffee Company

96B Coffee Company stands behind one of the most compelling stories in Vietnamese specialty coffee. Founder Hana C. opened her first café in Saigon in 2016. Thai Dang joined the team back in 2020, bringing a focus on efficiency and leading a complete rebranding to 96B Café & Roastery. The company has since evolved from a local café into a respected coffee exporter, now reaching markets around the world. Hana has been dedicated to Liberica since the very beginning, when most of the world either didn't know or actively overlooked this species. After years of scouting regions across Vietnam, 96B set its focus on the Huong Phung commune in Quảng Trị province, where local Liberica trees trace their roots to the early 20th century.

Processing & Flavor

A blend of Liberica and Dewevrei (Excelsa) varieties. This coffee is processed as an anoxic natural. After picking, the cherries are dry-fermented for 120 hours in sealed PE bags. Once done, the cherries get spread out to dry for the next 30 days on shaded raised beds for slow drying. The result is a sweet, complex, and distinctive cup profile.

The Taste Idea

" The Liberica and Dewevrei blend from 96B in Vietnam is back. This time processed as an anoxic natural. An extraordinary cup with the ever-present sweetness of jackfruit and longan, complemented by the delicate and fresh acidity of strawberries and cacao nibs, and a texture reminiscent of milky oolong. All accompanied by an intriguing herbaceous note of sage. "

Jan Jim Huza - Head Roaster.

Details

Why You'll Love It

• Rare Liberica and Dewevrei (Excelsa) varieties.
• Bold sweetness with tropical fruit notes.
• Supports local farmers in Quảng Trị province.