Story
A limited, experimental lot of Robusta from 1,080 m in Nam Ban, fermented together with native Vietnamese herbs. We buy it directly from the producer, Bui Canh.
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Herbs and fermentation
Juice pressed from the cherries (Mosto) is added and the coffee ferments for 72 hours with the air shut out (more in Mosto Natural and Anaerobic). Native Vietnamese herbs are used in part of that process.
We are asking the producer which herbs are used and at what stage they go in. We will add it to this page as soon as we know.
In the cup
In the producer's description: lemongrass, pepper, almond and spice. Rather than fruit sweetness, aromas reminiscent of herbs and spices come to the front.
A limited lot
This is not made every year; it was put down as an experiment. Supply is limited, and the same cup may not arrive next year. It is a coffee for finding out, together with the producer, how far Robusta fermentation can go.
Nam Ban
Nam Ban is a town in Lam Ha district, Lam Dong province, a little over ten kilometers west of the highland city of Da Lat. The area is covered in red soil weathered from basalt, and most farms sit at roughly 800 to 1,000 m. It is a cool plateau with a wide gap between day and night temperatures. Bui's farm is a little higher, at 1,080 m.
Vietnam is the world's largest Robusta producer, and Lam Dong is one of its centers. In a region long known for volume, competitions judged on quality have started in recent years, and some producers are exploring what Robusta can taste like. Bui is one of them.
The producer, Bui Canh
Bui Canh is a former barista. He started in 2021 with a small roastery and now has his own farm and processing site in Nam Ban. As well as his own fields, he works with more than 20 neighboring farming households, buys their fully ripe cherries and finishes them at his own processing site. Everything from sorting the cherries to processing and quality checks is done in one place, under Bui.
Fermentation with salt is a method Bui has put real work into. For another lot, combining Natural Anaerobic with salt, he published a process of 36 hours of fermentation with 2% salt, and it placed Top 3 in the Robusta category of Vietnam Amazing Cup 2026 (85.88 points).
About this lot
The price will be listed once confirmed. We will also add the results of our own cupping to this page as soon as we have them.
Bui Canh
Bui Origin · processing and quality checks
Year 1 working with this farm
Visit Bui Origin (Nam Ban) →