Linh Hua (left), co-founder of Soul Fine Coffee green producers and a producer of specialty robusta. Credit: soulcoffee.vn
Both components of this blend were anaerobically fermented (cherries macerating in air tight containers) before final extraction of the seed, contributing to full body and intense sweetness in the cup. Credit: soulcoffee.vn
Robusta species is less prized than Arabica on specialty coffee menus, but hold more climate-adaptive properties to our warming planet that we believe are necessary to explore and introduce to consumers. We used 15% in this blend that adds body and earthiness in the cup. soulcoffee.vn
Blend Robusta TR
Vietnam 300g
Tasting notes: Hazelnut, chicory, sesame brittle
Two anaerobically fermented coffees from two species of coffee fruit come together for a funky, earthy, and full bodied cup.
Prepay 12 shipments
