Origin: Huong Phung, Quang Tri, Vietname

Farm: An Farm

Processing: Anaerobic Honey, Mosto Fermentation

Varietal: Liberica

Altitude: 680m

Flavour: Blackcurrent, Longan Honey, Licorice. 

-

About this coffee:

This coffee undergoes an extended 140-hour anaerobic fermentation incorporating mosto, a liquid derived from coffee fruit fermentation. Rich in dissolved sugars, organic acids and microbial metabolites, mosto can introduce an additional layer of complexity to the fermentation environment, influencing how the coffee develops its distinctive character.

The coffee is processed using the honey method. The outer skin and pulp are removed, while a portion of the mucilage remains attached to the parchment. During fermentation, the coffee is kept in an oxygen-limited environment, allowing naturally occurring microorganisms to metabolise compounds present in the coffee fruit and mucilage. The interaction between the beans, mucilage and mosto creates an environment in which fermentation can influence the coffee's acidity, sweetness and aromatic complexity.

By combining extended anaerobic fermentation, mosto and honey processing, this method brings together controlled fermentation and mucilage retention to develop a layered and expressive cup. The result reflects the interaction between the coffee's natural characteristics and the processing techniques used to bring them forward.

-

About An Farm and Annie:

Some coffee stories begin with a simple message on Instagram. Ours began with an introduction from our friend Martin, who connected us with Annie and the beautiful coffees she grows in her home country, Vietnam.

Annie and her family have farms in Vietnam, and when we spoke, she told me something that stayed with me. When people talk about Quang Tri Liberica, they often describe it as "nothing more than a windbreak". But Annie sees something different. She believes these Liberica coffees have so much more to offer, and she has dedicated herself to exploring their potential, digging deeper and experimenting with different processing methods to bring out what others might have overlooked.

Annie sent us a whole range of samples to explore, from Robusta and Liberica to Arabica. Among them, this particular lot caught our attention. Berries, syrupy and distinctive, it showed us exactly why Annie believes there is more to discover in Liberica.

At rish, we’re still a small roastery, but we believe great coffee isn't only about finding what’s already popular. It’s about finding people with a vision, discovering coffees that deserve to be known, and helping their stories travel further. This lot is one of those stories, and we’re proud to bring Annie’s hard work, her belief in Vietnamese Liberica, and the fruits of her experimentation to more coffee drinkers.