VIETNAM AS AN ORIGIN
The problem
Just like Vietnamese cuisine, Vietnamese coffee is diverse, exciting, and delicious.
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Just like how Vietnamese cuisine is often represented overseas, highlighting the same old classics of pho and banh mi, Vietnamese coffee is reduced to the same old cup of "bold" robusta and ca phe sua da. ​
The truth
​We love classics. We really do. But we are here to introduce you to a whole new picture of Vietnamese coffee, and Vietnam, for that matter.
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Vietnamese coffee can be innovative and terroir-driven, approachable and of world-class quality. The coffee farmers we work with are young, dynamic, and relentlessly ambitious.
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Since 2016, 96B has been tirelessly working to process, produce, and promote fine robusta, specialty-grade arabica, and liberica from various growing regions in Vietnam. We have extensive experience in conducting different processing methods, from honing drying phases for naturals, to monitoring fermentation experiments. Year after year, we have witnessed Vietnamese coffee transform into a progressively delicious, exciting, and valuable crop.
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