THE Northwestern province of Son La makes up 2/3 of total Arabica growing areas in Vietnam. 96B team have been following this region closely, looking for a suitable lot to feature.
 
This year, Sucafina Vietnam delivers. Via a meticulous fermentation and drying process designed and monitored by coffee processing expert Ermanno Perotti, FLORA is clean and sweet, with bright acidity and a fragrant cacao nibs aftertaste. Brew with aeropress for a thick honeyed body and velvety mouthfeel.
 
ZONE: chieng ban, mai son, son la
ALTITUDE: 800-1100 masl
VARIETY: catimor & THA1
PROCESSING: 96-hour dry fermentation with LalCafé             INTENSO™ yeast; slow-dried for 30 days
TASTE NOTES: jujube, honey, green tea, cacao nibs
NET WEIGHT: 12gr