Liberica [Champagne Yeast Inoculated Anaerobic Natural] – Vietnam

Producer: 96B Liberica Project
Variety: Liberica
Process: Champagne Yeast Inoculated Anaerobic Natural
Score: 87
Roast: Omni
Weight: 200g
Grind: Whole Bean

Tasting Notes: 🍫 White Chocolate · 🍓 Red Fruits · 🌿 Stevia

The 96B Liberica Project is a bold and visionary initiative by 96B Café & Roastery in Vietnam, dedicated to reviving and redefining the Liberica species — a rare and underappreciated coffee variety. Working closely with local producers, the team explores innovative fermentation techniques that push the boundaries of flavor development.

This exceptional lot underwent 120 hours of dry fermentation with champagne yeast in sealed bags, before being slow-dried for 25 days, unlocking a refined, aromatic complexity and a unique, layered sweetness.

In the cup, expect a creamy, velvety texture with notes of white chocolate and red fruits, rounded by a delicate herbal sweetness reminiscent of stevia. It’s both luxurious and balanced, offering an elegant experience unlike any other.

We recommend trying it with milk, where its natural creaminess and cocoa-toned sweetness shine — creating a buttery, dessert-like cup that feels indulgent yet sophisticated.

About Coffea Liberica

A true hidden gem, Liberica makes up less than 1% of global coffee production. Originating from West Africa, its trees tower up to 15 meters tall and bear large, sugar-rich cherries that produce a coffee unlike any Arabica or Robusta.

Liberica’s fruity, floral, and sweet character often carries hints of milk chocolate, spice, or wood, creating a complex, sensory-rich cup that captivates adventurous palates.

Whether you find it fascinating or polarizing, one thing is certain — Liberica never leaves anyone indifferent.

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.