We've been looking for a high-quality Robusta for quite some time now. We found one in this exceptional coffee from the Lam Dong province in the central highlands of Vietnam. It's grown by Mr. Toi Ngyuen at his farm, Future Coffee Farm. Aside from being a Robusta, this coffee is particularly interesting because it goes through a 72-hour anaerobic fermentation, contributing to its sweetness and complexity. Mr. Toi believes in infinite development and empathetic relationships. He wants to rethink the future of coffee. That's why his company is called Future Coffee Farm.

Never having roasted Robusta before, we didn't have a great reference point to develop a roast profile. We roasted a broad array of options and are thrilled with where we landed. We taste dried fruit, fermented grapes, nuts, and an earthy sweetness in the cup. We're super excited to offer this unique coffee, and we're equally excited to see how Robusta changes the landscape of coffee in the future.