FAQs
Find answers to common questions about our coffee products, including brewing instructions, storage recommendations, and return policies.
Vietnam Liberica Anaerobic Natural -Project 96b
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Tasting Notes
One of the most sublime Liberica coffees we have ever come across. Aromas of berries, Jackfruit and toasted nuts. In the cup it is very sweet, with a taste like stevia, and also bright citrusy acidity and coating mouthfeel. Tropical fruit flavors like Cherimoya and Jackfruit continue into the long finish
Background
The World Production of Coffea Liberica coffee is only 1-2%. It was first introduced to Southeast Asia to solve the problem of reduced coffee production from Coffee Leaf rust. Later Robusta became a more popular plant for growers. Today this species is still cultivated in Malaysia, Indonesia, Vietnam, and the Philippines. Often sold in local markets or mixed with robusta coffees.
96b is a Cafe and Roastery in Ho Chi Minh city. in 2021 They began working with growers in the region of Quảng Trị, where Liberica is still grown.
Ove the past few years they have been working with the growers of Htx nông nghiệp sinh thái bốn phương to improve to quality of Liberica coffee through processing and post harvest handling. The Anaerobic Natural method they have applied has produced one of the best Libericas we have tasted from anywhere.
The cherries are first fermented in sealed bags for 120 hours. After which they under go an interrupted drying process. The cherries are first dried for 3 days, and then re-bagged and stored in a dark room for 2 weeks before completing the drying process down to 12% moisture content.
Libericas come in many sizes, often being very large beans, but these are quite small compared to others we have seen.
On our last trip to visit growers we work with in Vietnam we stopped by 96b with our exporting partners at Karmic Circle Coffee Trading to cup Liberica coffees from around the world including samples from Vietnam. The coffees we tasted then showed a lot of promise and we are thrilled to be able to offer this coffee to our customers now.
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Roasting, Shipping & Payment
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We roast for Online orders Monday/Wednesday/Friday. Unless the coffee lists a special roast date, your retail order will be roasted the next Monday, Wednesday, or Friday following your order. Orders placed before 11:00AM CST on Monday, Wednesday, or Friday will be roasted the same day as ordered. Coffees will be shipped within 2 days of roasting
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We do not sell green coffee.
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Yes, we ship worldwide. If you have trouble placing an international order, send an email to hello@paradiseroasters.comand we will create a custom invoice for you. We work with several shipping carriers and seek the most cost effective shipping options for our customers.
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We do not currently offer any Organic certified coffees. Green coffees imported to Hawaii must be fumigated before entry to protect the local coffee industry from pests and diseases. Some of the coffees we purchase may be from from Organic certified farms but we cannot label the as such after fumigation..
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Orders with two or more 12oz bags are shipped via USPS Priority and are usually received within 2-4 days post shipment. Orders containing only one 12oz bag are shipped USPS First Class and can take up to 5 days post shipment. USPS Priority and First Class shipping are available at Standard USPS rates.
Expedited shipping options with FedEX are available for an extra charge.
Company & Facility
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We roast and fulfill all of our coffee orders in Hilo, Hawai'i.
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We roast in small batches using A Diedrich IR12 roasting machine.
Satisfaction Guaranteed
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We source an array of the top specialty coffees worldwide that appeal to an array of different palates.
If at any point you have difficulty brewing, or just appreciating one of our roasted coffees, no problem. Shoot us an email within 5 days of receiving your coffee and we'll help you find the correct brew settings for your coffee, or give you a credit (minus actual shipping costs) on your next purchase. Yep, we're a Satisfaction Guarantee coffee company!
Please note, our Satisfaction Guarantee only applies to U.S. orders of roasted coffees, and you must contact us within 5 days of receiving the coffees. Credits do not include actual shipping fees, which may be different from posted shipping fees.
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We roast in small batches using A Diedrich IR12 roasting machine.
Coffees
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Our commitment to you is to serve exceptional, fresh-roasted coffees. And part of being exceptional means roasting before the flavors inherent in the green bean begin to fade, which happens over time.
Like apples and pumpkins, coffee is a seasonal agricultural product and each country has a different harvesting cycle in which coffees are at their peak. If we were to insist on serving a single origin all year long, the flavors in that coffee would be noticeably better one half of the year over the other. So the reason you no longer see that coffee you loved is because the optimal season has passed. For more on seasonality in coffees, see this blog post here.
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Hopefully so. If it was a popular product or we receive customer requests, we will make every attempt to bring it back. However, please note that coffees from a certain producer may not taste the same year after year.
If you loved a coffee and no longer see it listed, shoot us an email and ask us what is similar. We’d be happy to provide a personal recommendation.
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We aim for balance and completeness along with differentiation and distinction. You shouldn't need to be a professional coffee taster to tell the coffees a part, so, when we’re selecting coffees, we want them to be distinct from each other.
We avoid ”one-trick pony” type coffees, such as Ethiopians with great aroma but no body or acidity, or coffees with good aroma and acidity but lacking sweetness. These elements, which are often reflections of the growing conditions, are harmonized through good roasting.
And, obviously, defects — even subtle defects — influence our selection. Since we live and work at origin, we’re sensitive to coffee defects like “past crop”, pulpy, and naturals that border on over-ferment. With naturals, we’ll only carry these when great examples are available.
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Our perspective on roasting is similar: we seek balance and distinction. To expect that a coffee is “best” when roasted to some pre-determined degree (i.e. only light roasting or only dark roasting) is analogous to thinking that each person would look best in the same outfit, or each coffee should be grown in the same way. We believe it’s our job to discover the roast degree which best highlights outstanding qualities in each coffee.
