SPECIAL EDITION
Fine Vietnamese Robusta • Medium Roast
Black Cherry, Cola Spice, Brown Sugar, Cacao Nib
WHY THIS ONE
One flavor memory, not a list: black cherry and cola spice you taste instantly, with brown sugar and cacao nib giving it Robusta depth.
IN THE CUP
Black Cherry, Cola Spice, Brown Sugar, Dark Chocolate
SWIPE THROUGH THE CUP
A MICRO-LOT STORY
Cherry Cola is Nguyen Duc Tam's refusal to let Robusta be respected only for its strength.
Near Nam Ban, Lam Ha, at 950 to 1,100 meters, Tam began pulling small experimental batches out of his family's commercial harvest, not because it was efficient, but because he wanted to know what else the coffee was holding.
BY THE NUMBERS
Only dense, fully ripe cherries enter the tank. They ferment whole for roughly 72 hours in a sealed, low-oxygen carbonic maceration, monitored for temperature and aroma, then move to greenhouse drying where airflow and shade can be adjusted and the layers turned often.
For Tam, specialty coffee is the belief that a playful cup only counts as craft when it can be made again on purpose.
THE LAST STEP IS YOURS
Pick your method. The numbers below are where we start.