GREAT CHERRY — ĐẮK LẮK, VIETNAM

ROBUSTA, RECONSIDERED.

Anaerobic Natural Robusta
Đắk Lắk, Vietnam | Lot 04052

Most coffee drinkers have been taught a simple story:

Arabica is specialty coffee. Robusta is not.

This coffee gives us a reason to question that.

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FROM VIETNAM'S CENTRAL HIGHLANDS

This coffee comes from Cư M'gar, Đắk Lắk, in Vietnam's Central Highlands—one of the world's great Robusta-growing regions.

Great Cherry takes a different approach: ripe cherry selection, careful processing and close attention to the details that shape the final cup.

Same species. Different approach.

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OUR SECOND SEASON WITH GREAT CHERRY

Our relationship with Great Cherry started last season with their Honey Processed Robusta.

The coffee got my attention, but so did Will, one of the people behind Great Cherry.

Getting to know Will gave me a better understanding of what happens behind the coffee. His attention to detail extends beyond processing and production to the way he leads his team.

He believes in giving people responsibility, trusting them to do their work and empowering them to contribute.

Having spent much of my career leading teams, I recognize that kind of leadership.

You can learn a lot about a business by watching how people are trusted to do their work.

This season, we're continuing that relationship and adding something new.

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ANAEROBIC NATURAL

The coffee cherries undergo fermentation in a low-oxygen environment before being carefully dried with the fruit surrounding the seed.

The result is a very different expression of Robusta—fruit-driven, aromatic and complex while retaining the body that makes the species distinctive.

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IN THE CUP

Deep fruit. Natural sweetness. Full body.
Wild aromatics. A lingering finish.

This isn't about making Robusta taste like Arabica.

It's about discovering what Robusta can taste like when the details are taken seriously.

Drink it black first.

Let it cool.

See what you find.

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WHY WE ROAST IT

Last season, Great Cherry's Honey Processed Robusta gave us a reason to come back.

This season, their Anaerobic Natural gives us something new to explore.

Different process. Different expression. Same attention to detail.

And that's exactly the kind of coffee we want to roast.

Drink different. 

The more you learn, the less you add.