Rare 006/2026: Vietnam Quang Tri

Description

No stopping us now! Here comes the second drop of this year’s weirdest coffee. We’ve already brought you Liberica processed as an anaerobic natural, and now it’s time for Black Honey. This processing smoothed out the coffee’s profile a bit and added extra sweetness, but make no mistake – it’s still wild! In the cup, you’ll get plenty of notes that personally remind me of stevia and a sweet tropical fruit along the lines of guava or papaya. It’s seriously intense! 96B – the exporter we source these lots from – is a true pioneer when it comes to non-Arabica coffee species. Founded in 2016 by Hana C., an SCAE-certified roaster, barista, and brewing specialist, 96B started as a humble experiment. As often happens with good experiments, it got a little out of hand and eventually grew into a respected café and roastery. In 2020, Thai Dang joined the team, bringing a strong focus on efficiency and executing a full brand overhaul to 96B Café & Roastery – if you’re ever in Saigon, you definitely have to check them out! 96B hasn’t slowed down since. Moving beyond just roasting and retailing coffee, they expanded into exporting as well. Today, 96B is renowned for its innovative approach, educational work, and dedication to rare coffee species – especially Liberica. Apparently, regular coffee just wasn’t enough, and since we at HAYB love to experiment too, we decided to take you along for the ride. The author of the recipes and stories Dawid Zadara, Head Roaster warszawskiej palarni kawy HAYB Speciality Coffee.