No. 02

Live

Robusta

Krong Nang

K'rông Năng

Robusta fermented with fresh durian in sealed tanks — no flavoring added. Durian, honey and custard over a bold body, and it goes silky as a cold brew. For the adventurous.

$24

60 of 60 bags remaining

Process: Anaerobic natural · durian co-ferment
Roast: Medium
Bag: 12 oz · 340 g

Tasting notes

Durian
honey
caramel
custard
smooth finish

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Brewing Recommendations

Durian robusta is surprisingly versatile—but some methods work better than others.

Phin Filter (Traditional Vietnamese)

Grind: Medium

Ratio: 3 tablespoons per 6oz water

Method: Standard phin brewing

Pairing: Try it black first. If you add condensed milk, the durian + milk combo is wild (some love it, some find it too rich)

Result: Full-bodied, creamy, durian-forward—this is peak weirdness in the best way

French Press

Grind: Medium-coarse

Ratio: 1:13 (e.g., 30g coffee to 390g water)

Steep time: 4 minutes

Result: Bold body, pronounced durian and honey notes, smooth finish

Pour-Over (V60, Chemex)

Grind: Medium

Ratio: 1:15

Water temp: 195–200°F (slightly cooler to avoid over-extraction)

Result: Lighter body, but durian and caramel still shine—cleaner, less intense

Cold Brew (Highly Recommended)

Grind: Coarse

Ratio: 1:4 (coffee to water)

Steep: 20–24 hours, refrigerated

Result: This is the move. Cold brew smooths out durian's intensity, amplifies honey and custard notes, and creates an incredibly creamy, dessert-like coffee. Zero bitterness. Pure tropical luxury.

Espresso (For the Brave)

Grind: Fine

Dose: 18–20g for double shot

Result: Thick, syrupy, intensely durian—pulls gorgeous crema. Makes a fascinating (read: polarizing) latte.

Moka Pot