White Pilot Coffee Roasters bag for the 96B Liberica Project on a pale green surface with Limited Edition branding

White 96B Liberica Project bag with Vietnam listing and Pilot Coffee Roasters branding on a light pink tinted backdrop

96B Liberica Project – Vietnam

Rosewater • Blackcurrant Wine Gum • Agave

— Limited Edition —

Liberica is one of the rarest coffee species — low caffeine, highly floral, and often sweeter than Arabica. In the remote hills of Quảng Trị, 96B Coffee Company and five farming families are harvesting century-old trees at scale for the first time. With this expressive black honey lot, 96B is redefining Vietnamese coffee and sharing it with the world.

For best results, we recommend a pour over method and allowing beans to rest for at least two weeks.

250g per bag. Whole bean only. Available in limited quantities.

Size:

Grind:

Variant

96B Liberica Project – Vietnam

Varietal

Liberica

Process

Black Honey

Altitude

600m

Origin

Quảng Trị, Vietnam

People & Place

Hana Choi & Thai Dang, 96B Coffee Company

96B is a Saigon-based roaster, café, education centre, and green bean exporter focused on Coffea liberica and Coffea excelsa — two rare species grown and processed alongside five farming families in Quảng Trị, Vietnam. Together, they form the 96B Liberica Project, with a shared mission to transform these niche varieties into a sustainable, approachable, and delicious crop available to coffee lovers worldwide.

The Land

Quảng Trị, Vietnam

In 2021, 96B established the Liberica Project in Quảng Trị, working with a group of five families. Quảng Trị's unique soil type, its micro climate, its long history of Liberica and Excelsa cultivation, and its innovative farmers, make for a convincing and promising story.

Brew Methods & Recommendations

Drip

Flavours of monkfruit and goji berry. Medium acidity, high sweetness and delicate body.

Brewer: V60
Ratio: 1:15
Coffee: 20g
Water: 300ml
Water Temperature: 94°C or 30 seconds off the boil
Grind Size: Medium
Brew Time: 3 minutes
Rest Period: 21 days

Step 1

Heat + Rinse

Heat your water, place filter in your brewer, rinse with hot water, then discard water.

Step 2

Grind + Bloom

Add coffee grinds, place brewer on the scale and tare. Start timer and pour 60g of water to wet all of your grounds.

Step 3

First Pour

After 45 seconds on the timer, slowly pour up to 150g of water in a slow circular motion.

Step 4

Second Pour

Let the brew drip until there's about 1cm of water left in your brewer, then pour up to 240g of water in a slow circular motion.

Step 5

Final Pour

Again, let the brew drip until there's about 1cm of water left, then pour up to 300g of water in a slow circular motion. Target a total brew time of 3 minutes.

Take a moment + enjoy