robusta
Nam Ban
If traditional robusta tastes like dark chocolate and earth, this peach-fermented version is sunshine in a cup. On the palate: Opening: Fresh peach sweetness—ripe, juicy, almost nectar-like…
$24
60 of 60 bags remaining
The story
Imagine biting into a perfectly ripe peach—juice running down your chin, honey-sweetness balanced by just-right acidity. Now imagine that same sensation in a coffee cup, backed by robusta's signature body and caffeine punch.
This is coffee for those who want boldness and elegance, tradition and experimentation, caffeine and sophistication.
**Tasting Notes: **Peach, jasmine, honey, crisp acidity, floral finish
Origin: Nam Ban, Lâm Đồng Province, Central Highlands
Elevation: 800-900 meters above sea level
Process: Natural Anaerobic Fermentation with Fresh Peaches — 48-72 hour sealed fermentation, sun-dried 18-21 days
Roast Level: Medium (Full City roast) — preserves stone fruit brightness while developing body
Varietal: Robusta (Coffea canephora) — high-sweetness clones selected for experimental processing
While fruit-fermented coffees are becoming trendy in places like Colombia and Costa Rica, Vietnam's robusta farmers are pioneering their own version—proving innovation doesn't require arabica.
The peach fermentation process:
Hand-picked robusta cherries — only 18-22% sugar content (perfectly ripe)
Fresh local peaches — sliced and added to sealed fermentation tanks
Anaerobic environment — oxygen-free to control microbial activity
48-72 hours of fermentation — peach enzymes interact with coffee mucilage
Natural drying — cherries dried intact with fruit for 18-21 days
Resting period — 30 days in parchment before hulling and export
What makes peach fermentation unique:
Peach enzymes (especially pectinases) break down coffee mucilage differently than other fruits
Stone fruit esters develop during fermentation—aromatic compounds that taste like peach, apricot, and honey
Acidity modulation — peach's natural acidity (malic acid) blends with coffee's chlorogenic acids, creating a crisper, brighter cup than typical robusta
Floral aromatics — jasmine-like compounds emerge from the fermentation interaction
This isn't just "peach-flavored coffee"—it's microbial alchemy that transforms robusta into something entirely new.
Traditional robusta gets a bad rap: bitter, one-dimensional, harsh. But that's a processing problem, not a bean problem.
When you start with high-quality robusta clones, pick at peak ripeness, and ferment with intention, robusta can be sophisticated, nuanced, and exciting—while keeping its famous body and caffeine.
Why peach + robusta works:
Bold canvas — robusta's body carries delicate peach and jasmine notes beautifully
Acidity lift — peach fermentation adds brightness robusta normally lacks
Sweetness amplification — ripe robusta has natural sugars; peach fermentation brings them forward
Caffeine boost — 2x arabica's caffeine without sacrificing flavor
Approachable price — experimental processing at robusta prices
This is the robusta specialty coffee has been waiting for.
This coffee is versatile and forgiving—it shines in nearly every method.
Grind: Medium
Ratio: 3 tablespoons per 6oz water
Method: Standard phin—slower drip than typical robusta due to medium roast
Pairing: Beautiful black (the peach and honey shine through) or with a light touch of condensed milk
Result: Full-bodied, stone fruit forward, jasmine finish—traditional method, modern flavor
Grind: Medium
Ratio: 1:15 (e.g., 20g coffee to 300g water)
Water temp: 200–205°F
Technique: Standard pour-over; bloom 30–45 seconds
Result: The acidity really shines here—bright, peachy, floral, with robusta body underneath
Grind: Medium-coarse
Ratio: 1:14 (e.g., 30g coffee to 420g water)
Steep time: 4 minutes
Result: Bold body, pronounced peach and honey notes, smooth finish
Grind: Medium-fine
Ratio: 1:14 (17g coffee to 240g water)
Method: Inverted method, 2-minute steep
Result: Clean, concentrated, peach-forward—great for travel or office brewing
Grind: Coarse
Ratio: 1:4 (coffee to water)
Steep: 18–24 hours, refrigerated
Result: Incredibly smooth, peach nectar sweetness, zero bitterness, naturally sweet—perfect for hot summer days
Grind: Fine
Dose: 18–20g for double shot
Result: Thick, syrupy shot with peach and honey notes—makes a fascinating latte or cappuccino
Tip #1: Try Pour-Over
This coffee has unusual acidity for robusta—pour-over methods (V60, Kalita) really highlight the peach brightness and jasmine florals.
Tip #2: Use Filtered Water
The delicate stone fruit notes can be masked by chlorine or minerals. Use filtered water for best results.
Tip #3: Don't Over-Extract
Robusta can turn bitter if brewed too long or too hot. Stick to recommended temperatures and brew times.
Tip #4: Serve Black First
The peach and honey notes are beautiful on their own—taste it black before adding milk or sugar.
Tip #5: Pair with Breakfast Pastries
The stone fruit sweetness is perfect with croissants, danishes, or Vietnamese bánh patê sô.