GÖKOTTA
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COUNTRY
Vietnam, Quang Tri
VARIETY
Excelsa / Liberica
PROCESS
Anaerobic Natural
ALTITUDE
600 meters
TASTE DESCRIPTION
Jackfruit, Sesame, Sage, Vanilla, Oak, Strawberry
Whole coffee beans, Weight 200 grams
Pioneers in Liberica & Coffee Innovation
96B has been working with Liberica since 2016, dedicating years to sourcing, processing, and experimenting with this rare coffee species. After scouting multiple regions in Vietnam, they chose to focus on the Huong Phung commune in Quảng Trị province, a remote but promising location despite its lower elevation (600 masl).
This region offers unique advantages for high-quality Liberica production:
A rich diversity of old Liberica cultivars, originally introduced by the French in the early 20th century. An ideal microclimate, with temperatures ranging from 24-26°C and relatively high humidity. Situated in a unique agroforestry model, where Liberica trees grow alongside Arabica plantations to shield them from wind.
Historically, Liberica cherries from this region were either sold at extremely low prices under the name "pseudo Arabica" or transported elsewhere to be labeled as "Culi" (a special Robusta). 96B aims to transform this region into a recognized high-quality Liberica-growing hub, improving both economic opportunities for farmers and recognition for Vietnamese Liberica on the global stage.
96B's Liberica Project: Pushing the Boundaries
In 2023, 96B launched the Liberica Project Group, working directly with five farming families to elevate the quality and value of their Liberica production. The 2024 crop year marks a major step forward, as 96B has experimented with diverse processing techniques, including Natural, Washed, Honey, Lactic fermentation, and Champagne yeast inoculation. They also began identifying different Liberica cultivars based on their phenotypes and developed plans for a dedicated nursery, with the goal of cultivating specific Liberica varieties suited to different processing methods.
Our partners at 96B in Saigon are not only a café and roastery — they are also actively involved in the production of high-quality Liberica and Excelsa. These rare coffee species make up less than 1% of global coffee production and are extremely hard to come by. That's why we're especially pleased to have found partners in Vietnam who have built their expertise through years of meticulous work in cultivation and processing.
For this lot, ripe red cherries were dry fermented in PE bags for 120 hours after picking, then slow-dried for 30 days. The drying stage was divided into 2 phases. Phase 1: whole cherries were dried for 3 days then stored in PE bags for 2 weeks in a dark room. Phase 2: cherries were slow-dried until they reached 12% moisture. Afterwards the dried cherries were allowed to rest in a dark room for 4 weeks before being hulled.
FAQ: Liberica, Excelsa & Anaerobic Natural
Are Liberica and Excelsa the same?
Don't assume the names mean the same coffee. Our listings use both names, with Excelsa identified as Dewevrei. Look at each lot's origin, processing and tasting notes rather than treating the names as interchangeable.
How do these coffees compare with familiar Arabica profiles?
If chocolate-and-nut flavours are your usual starting point, expect something different here. GÖKOTTA's notes include jackfruit, sesame, sage and oak; DOR's include mulberry, florals, whipped cream and lime zest. These describe the individual lots, not every Liberica or Excelsa.
Are they less acidic than Arabica?
Not necessarily. The name or process alone doesn't guarantee a less bright cup. DOR's lime-zest note points towards a citrus impression; GÖKOTTA's notes lean towards tropical fruit, herbs and wood. These are flavour guides, not acidity measurements.
What does anaerobic natural mean?
It describes processing, not a coffee species: fermentation with limited oxygen, followed by drying the whole coffee cherry. It can contribute fruit-forward or fermentation-led flavours, but doesn't guarantee lower acidity, extra sweetness or a particular body.
Does an unusual flavour mean a defect?
Not by itself. Fruit, herbal or woody notes listed for a lot can be part of its expected profile. But an unpleasant flavour shouldn't automatically be dismissed as normal for a rare coffee. If your cup seems wrong, contact us so we can help.
Which should I try?
Explore GÖKOTTA for jackfruit, sesame and sage, or DOR for mulberry, florals and lime zest. Choose by the tasting notes you enjoy, rather than expecting either to taste like your usual Arabica.
