Guava | Hojicha | Milk Chocolate
Robusta? Why Robusta?
Global warming is threatening traditional arabica-growing regions with rising temperatures and increased droughts. The good news? Robusta is more heat-tolerant and disease resistant, helping ensure that specialty coffee stays alive and well for generations to come.
"Purple Bud" is a locally grown robusta cultivar, found only in Lam Dong Province and sourced by 96B, the exporter. This species (and specific variety) is resilient but has low productivity, especially when grown at over 1,000 meters above sea level. For processing, the ripe red cherries underwent dry fermentation in bags with Pichia yeast and lactic acid bacteria, followed by low-temperature drying on mechanical beds.
The combination of this rare robusta cultivar, distinctive growing altitude, and unique processing method creates a wonderfully complex cup. We all know processing and varietal can make a big difference in the cup, but this robusta is like nothing we have ever tried.
The result is a clean, creamy mouthfeel with a yogurt-like aftertaste, which we suspect comes from the lactic acid processing. There's a distinct sweetness (unlike many other robusta coffees we’ve tried) reminiscent of caramel and raisin, alongside an acidity that’s very tropical, like guava. The aromatics are remarkably pronounced, with a savoury fragrance of roasted tea.
It's no wonder this lot achieved #3 in the Vietnam Amazing Cup 2025 competition (robusta category) and was graded 85.79 points. If you’ve ever been tempted to try specialty robusta, this is the one.
And, it works great in a blend :)
200g bag. Roasted in Toronto, Ontario.
Orders placed by Sunday @ 11:59pm EST will be roasted Monday to Wednesday and shipped as soon as possible. Orders process and ship out within 2-5 business days.
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Vietnam's coffee story is one of resilience and strategic reinvention. French colonists introduced Arabica plantations in the Central Highlands in 1857 to thriving success. The boom was cut short after the Vietnam War devastated the industry, but economic reforms in the late 1980s changed everything. Vietnam made a defining choice: pivoting to Robusta, the hardier, higher-yielding species that thrived in their volcanic soil. By the early 2000s, Vietnam was producing more Robusta than anyone else.
Today, Vietnam is the world's second-largest coffee producer, with Robusta making up 95% of its output. But the narrative is shifting. A new wave of producers are experimenting with processing and growing methods that reveal hidden complexity in traditional Robusta, while also exploring lesser-known varieties like Liberica. Vietnam's specialty coffee movement is still emerging, but with its scale, expertise, and growing focus on quality, the country's next chapter could be its most exciting yet.
This Robusta challenges all your preconceived notions about the species. The "Purple Bud" cultivar is super rare, found only in Lam Dong Province, and it's grown at an unusually high altitude for Robusta. Combined with the experimental fermentation using Pichia yeast and lactic acid bacteria, the result is an unexpectedly layered cup.
We featured the 96B Pichia Yeast Robusta in "Will It Blend?"—our coffee competition challenging baristas to create the tastiest Liberica and Robusta blend.
Check out our blog post recapping the event for the winning brew guides!
