COFFEE 1

Origin: Xanh Mountain, Vietnam

Farm/producer: Tramhamin Coffee Cooperative

Altitude: 1400m

Processing: Natural, Beef Stew with Banh Mi

Varietal: Marsellesa

Tasting Notes: Apricot, White Floral, Acacia Honey, Lemon Tea

COFFEE 2

Origin: Min Mountain, Vietnam

Altitude: 1550m

Varietal: THA1

Tasting Notes: Papaya, Stone Fruit, Chocolate Almond

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About the processing method:

For both of these coffee varieties, they have been applied the same processing method: BSWB (Beef Stew with Banh Mi)—a fermentation protocol developed by their cooperative member, Bosgaurus Coffee, to pursue consistent sensory quality while reducing environmental impact.

After harvest, the coffee cherries undergo a carefully controlled withering stage before absorbing a cultivated fermentation liquor from a wet fermentation tank. The cherries are then fermented anaerobically for 48 hours and finally dried to completion.

Rather than fermenting the coffee in large volumes of water and discharging the wastewater, as in many conventional wet processes, BSWB reuses an established microbial culture to shape flavor development and cup structure. This approach not only promotes a more expressive and consistent cup profile, but also significantly reduces wastewater generated during processing.

So... No, there's no beef stew or bánh mì involved in the coffee.

The name is a playful analogy created to describe the fermentation process in a way that's easy to understand. Just as a good beef stew develops its rich, layered flavour from a well-established broth that's carefully maintained and reused over time, the BSWB process relies on a cultivated fermentation culture that is continuously nurtured to guide fermentation. It's a memorable name for an innovative approach—one that's far easier to remember than a technical fermentation protocol.

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About its Marsellesa:

Today, only around 20 trees remain at Núi Xanh (Xanh Mountain, located approximately 25km southeast of Da Lat city center), where they are carefully maintained for research and production.

Unlike most commercial Arabica cultivars, Marsellesa follows a different path. Rather than investing its energy in large cherries or high yields during its early years, the tree prioritizes the development of a deep, vigorous root system and a balanced canopy. This growth habit allows it to adapt well to rain-fed conditions without supplemental irrigation—a reality shared by much of Vietnam's Arabica-growing regions. As a result, Marsellesa is better equipped to endure the dry season and sustain long-term productivity.

Ironically, these same characteristics have limited its adoption among farmers. Small cherries, modest yields in the first harvests, and the patience required before the tree reaches maturity have discouraged many growers from continuing with the variety. Consequently, Marsellesa remains exceptionally uncommon in Vietnam. 

However, the value of Marsellesa lies not in its yield, but in its ability to express terroir. This lot comes from an extraordinarily small population of trees, shaped by the unique environment of Núi Xanh and cooperative's BSWB processing method. We believe the cup profile you are experiencing is a combination that is unlikely to be replicated anywhere else.

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About THA1:

THA1 is widely regarded as one of the most promising developments in Vietnam's Arabica future. Bred from Ethiopia KH-3 × Catimor variety from WASI (The Western Highlands Agriculture & Forestry Technical Institute) has been officially recognized for several years, yet has only begun to see wider adoption in recent seasons.

Compared to traditional Catimor, THA1 develops a larger canopy, produces bigger cherries, delivers higher yields, and demonstrates stronger overall vigor. These agronomic advantages have made it an increasingly popular choice among farmers, replacing older Catimor plantings. More importantly, coffee professionals have recognized its remarkable cup potential—bright, lively acidity supported by a dense, balanced body, characteristics often associated with high-quality Colombian Arabicas.

This is the first THA1 lot the cooperative have researched and produced, marking the beginning of what they believe is a variety capable of satisfying both growers' economic needs and the quality expectations of Specialty Coffee for years to come.

The greatest challenge lies not in processing, but in preserving varietal integrity. Because THA1 and Catimor both produce red cherries, they are virtually indistinguishable during harvest. To guarantee varietal purity, they audit every participating farm, selecting only plots established as dedicated THA1 blocks with clearly defined rectangular planting layouts, rather than mixed or row-intercropped systems. Throughout the harvest season, our team makes repeated visits to each farm to verify that every cherry in this lot is picked exclusively from designated THA1 trees.