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New for Fall 2026 — a brighter, more refined evolution of MOSTO 2025.
Part of 96B Excelsa Project ’26, MOSTO White Honey explores a new expression of Vietnamese Excelsa from the highlands of Huong Hoa, Quang Tri.
96B has worked with Liberica since 2016 and expanded its efforts in 2022 to develop what is now known as the 96B Excelsa Project. For the 2026 harvest, the team introduces a new processing technique to the Mosto series: White Honey + Mosto fermentation.
White Honey processing removes the coffee cherry’s skin and most of its mucilage before drying. Compared with honey processes that retain more mucilage, this approach typically emphasizes clarity, brightness, and delicate sweetness.
For this experimental lot, 96B takes the process further with multiple stages of cleaning, fermentation, washing, and re-fermentation. The process incorporates recommendations from coffee consultant Christopher Feran following three years of feedback, with the goal of bringing out the coffee’s natural sweetness in a cleaner, brighter, and more floral expression.
The result marks a distinctive step forward from previous MOSTO releases. Expect white sugar sweetness, dried fruit, dried rosemary, genmaicha, and star fruit, followed by a clean floral aftertaste.
DETAILS
Origin: 96B Excelsa Project, Huong Phung, Huong Hoa, Quang Tri, Vietnam
Altitude: 600 masl
Variety: Excelsa (Coffea dewevrei)
Processing: White Honey + Mosto Fermentation
Taste notes: White Sugar, Dried Fruit, Dried Rosemary, Genmaicha, Star Fruit, Clean Floral Aftertaste
Net weight: 250g (8.8oz)
New for Fall 2026 — a brighter, more refined evolution of MOSTO 2025.
Part of 96B Excelsa Project ’26, MOSTO White Honey explores a new expression of Vietnamese Excelsa from the highlands of Huong Hoa, Quang Tri.
96B has worked with Liberica since 2016 and expanded its efforts in 2022 to develop what is now known as the 96B Excelsa Project. For the 2026 harvest, the team introduces a new processing technique to the Mosto series: White Honey + Mosto fermentation.
White Honey processing removes the coffee cherry’s skin and most of its mucilage before drying. Compared with honey processes that retain more mucilage, this approach typically emphasizes clarity, brightness, and delicate sweetness.
For this experimental lot, 96B takes the process further with multiple stages of cleaning, fermentation, washing, and re-fermentation. The process incorporates recommendations from coffee consultant Christopher Feran following three years of feedback, with the goal of bringing out the coffee’s natural sweetness in a cleaner, brighter, and more floral expression.
The result marks a distinctive step forward from previous MOSTO releases. Expect white sugar sweetness, dried fruit, dried rosemary, genmaicha, and star fruit, followed by a clean floral aftertaste.
DETAILS
Origin: 96B Excelsa Project, Huong Phung, Huong Hoa, Quang Tri, Vietnam
Altitude: 600 masl
Variety: Excelsa (Coffea dewevrei)
Processing: White Honey + Mosto Fermentation
Taste notes: White Sugar, Dried Fruit, Dried Rosemary, Genmaicha, Star Fruit, Clean Floral Aftertaste
Net weight: 250g (8.8oz)
