WE have been serving Liberica since 2016, long before its current hype. In 2022, we expanded our capacity to spearhead our very own Liberica, now called Excelsa project.
 
This year marks the third time we experienced with a promising processing technique: Champagne Anoxic Natural, involves multiple cleaning steps, then fermenting whole ripe cherries in Champage and enzymes in closed tanks to enhance the coffee's floral and fruity characteristics.
 
ZONE: 96B excelsa project, huong phung, huong hoa, quang tri
ALTITUDE: 600 masl
SPECIES: excelsa (coffea dewevrei)
PROCESSING: champagne yeast inoculated anoxic natural
TASTE NOTES:  green grapes juice, floral, juicy mouthfeel, long sweet aftertaste
NET WEIGHT: 200gr