Prune | Persimmon | Pu'er
This THA1 from Quang Tri Province showcases a brand new coffee variety exclusive to Vietnam. THA1 is an F5 (fifth generation) hybrid of Ethiopian and Vietnamese coffee that took 25 years to develop. It's only been available to farmers since 2016, making this a unique opportunity to taste a variety in its earliest stages.
This particular lot comes from 96B's work with Huong Phung farm, where the THA1 plants are just five years old and this marks only their second harvest.
The anaerobic natural processing boosts THA1’s inherent floral characteristics. Ripe cherries were dry fermented for five days, then slow-dried over 30 days. The result is a cup bursting with sweet prune, fragrant persimmon, and a hint of bubble gum and berry jam. The cup is grounded by notes of fermented black tea notes like pu’er, and rich brown sugar.
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.
THA1 is a brand-new varietal that's only been around for a few years. That's rare in specialty coffee—an industry typically dominated by century-old cultivars like Bourbon or Typica. 96B is working to discover what this varietal can do, experimenting with different processing methods to showcase its range. So far, anaerobic natural processing seems to be the standout method to enhance sweetness while retaining THA1's distinctive floral characteristics.
Origami cone-styled dripper
Kalita Wave filter
320g water at 95°C/203°F(~90ppm)
20g of coffee (medium grind, approx 810 microns, C40 at 27clicks)
