ABOUT THIS PRODUCT
New for Fine Robusta Lovers: A Bold Fusion of Heritage and Innovation
Introducing our newest release for Fine Robusta fans— TR, a standout variety crafted for those who crave depth, character, and cultural connection in every cup. Developed to meet the demand for high-quality coffee, TR thrives across diverse soils and climates while delivering a smooth, full-bodied profile that stays true to its robust roots.
With the TR variety, once the cherries are fully ripe, their sugar content ranges from 20 to 23 Brix. Thanks to this high sugar level and the dense, healthy structure of the beans with their distinct flavor, Soul has chosen the natural process combined with anaerobic fermentation—a method where microorganisms operate without oxygen, allowing for greater control and consistency by isolating the process from airborne microbes.
Throughout fermentation, careful monitoring is applied to temperature, pH, Brix levels, and fermentation time. This process encourages the exchange of sugars and acids within the coffee fruit, increasing beneficial yeasts, microbes, and bacteria. As a result, it enhances the internal sugar transformation, honoring the purity and value of a single-origin variety.
The drying phase is equally meticulous, lasting 3 to 5 weeks to ensure optimal flavor absorption and ideal moisture content in both fruit and bean.
With this processing approach, Soul opts for a dark roast tailored to Vietnamese Phin brewing. The result is an intense and distinctive aroma, with rich, pure coffee drops that capture the soul of Vietnamese coffee—deep, bold, and irresistibly captivating.
DETAILS
Origin: Cu M'gar, Dak Lak
Altitude: 500-700 masl
Variety: Fine Robusta TR
Processing: Natural Anaerobic
Taste notes: Orange peel, hazelnut, barley wine, dry fruit
ABOUT THIS PRODUCT
New for Fine Robusta Lovers: A Bold Fusion of Heritage and Innovation
Introducing our newest release for Fine Robusta fans— TR, a standout variety crafted for those who crave depth, character, and cultural connection in every cup. Developed to meet the demand for high-quality coffee, TR thrives across diverse soils and climates while delivering a smooth, full-bodied profile that stays true to its robust roots.
With the TR variety, once the cherries are fully ripe, their sugar content ranges from 20 to 23 Brix. Thanks to this high sugar level and the dense, healthy structure of the beans with their distinct flavor, Soul has chosen the natural process combined with anaerobic fermentation—a method where microorganisms operate without oxygen, allowing for greater control and consistency by isolating the process from airborne microbes.
Throughout fermentation, careful monitoring is applied to temperature, pH, Brix levels, and fermentation time. This process encourages the exchange of sugars and acids within the coffee fruit, increasing beneficial yeasts, microbes, and bacteria. As a result, it enhances the internal sugar transformation, honoring the purity and value of a single-origin variety.
The drying phase is equally meticulous, lasting 3 to 5 weeks to ensure optimal flavor absorption and ideal moisture content in both fruit and bean.
With this processing approach, Soul opts for a dark roast tailored to Vietnamese Phin brewing. The result is an intense and distinctive aroma, with rich, pure coffee drops that capture the soul of Vietnamese coffee—deep, bold, and irresistibly captivating.
DETAILS
Origin: Cu M'gar, Dak Lak
Altitude: 500-700 masl
Variety: Fine Robusta TR
Processing: Natural Anaerobic
Taste notes: Orange peel, hazelnut, barley wine, dry fruit
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