Coffee Wallas - Vietnam 96B Pichia Yeast Robusta (Toronto, Ontario)

Robusta? Why Robusta? 

Global warming is threatening traditional Arabica-growing regions with rising temperatures and increased droughts. The good news? Robusta is more heat-tolerant and disease resistant, helping ensure that specialty coffee stays alive and well for generations to come. 

This specific coffee has a few elements that we felt were incredible exciting. First off, the "Purple Bud" is a locally grown Robusta cultivar, found only in Lam Dong Province and sourced by 96B, the importer. This species (and specific variety) is resilient but has low productivity, especially when grown over 1,000 meters above sea level. For processing, the ripe red cherries underwent dry fermentation in bags with Pichia yeast and lactic acid bacteria, followed by low-temperature drying on mechanical beds.

The combination of this rare Robusta cultivar, distinctive growing altitude, and unique processing method creates a wonderfully complex cup. We all know processing and varietal can make a big difference in the cup, but this robusta is like nothing we have ever tried.

The result is a clean, creamy mouthfeel with a yogurt-like aftertaste, which we suspect comes from the lactic acid processing. There's a distinct sweetness (unlike many other robusta coffees we’ve tried) is reminiscent of caramel and raisin, alongside an acidity that’s very tropical, like guava. The aromatics are remarkably pronounced, with a savoury fragrance of roasted tea.

It's no wonder this lot achieved #3 in the Vietnam Amazing Cup 2025 competition (Robusta category) and was graded 85.79 points. If you’ve ever been tempted to try specialty Robusta, this is the one.

200g bag, roasted in Toronto. Orders placed by Sunday 11:59pm EST ship within 2-5 business days.

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