Vietnam – Siêu Sao – Canephora

Siêu Sao is our first coffee from Vietnam and our first Robusta. It has been produced by Mr. Quang Junior of Tamba Coffee in Gia Lai. He named this coffee Siêu Sao which is Vietnamese for superstar. He named it that as a reference to the Vietnamese flag but also because it was his finest lot. He processed the coffee using 70h of low oxygen fermentation before natural drying to an optimal moisture content. This resulted in a coffee that allows us to re-imagine Canephora in the landscape of specialty coffee. Our roaster, Mik, has used the previous crop of this lot during his performance in the German Barista Championship last year for this very purpose. We’d like to introduce you to a Robusta that breaks the bad stereotypes surrounding it. From how its farmed, processed, sorted, roasted to elements of innovation and economic justice – Siêu Sao represents what we love about specialty coffee.

What to expect? As a filter roast this coffee expresses itself with low acetic acidity that changes into lactic as it cools down. This combined with a very full body results in a soft, coating and creamy mouthfeel. The present aromas and flavors remind us to the warm tones of a roasted chestnut that is particularly present in the aftertaste, genmaicha tea (a mix of japanese sencha and roasted rice) that has both tea and caramel like qualities, rooibos florals and honey like sweetness. As an espresso roast it has a heavy mouthfeel and notes of cinnamon swirl pastry, walnut and caramel.

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 8,40 36,00

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Notes: Genmaicha Tea, walnut, rooibos, honey.
Farmer: Mr. Quang Junior
Variety: Robusta TR4
Region: Gia Lai, Vietnam
Processing: Anaerobic natural
Station: Tamba Coffee
Harvest: 2023
Altitude: 800 meter

Mouth feel: Full body

Filter: Start 5 days after roast
Espresso: Start 10 days after roast

Brew within six weeks of roasting

Weight 0,2 kg

Espresso, Filter


200 grams, 1000 grams


Beans, Espressomachine, Moka pot, V60, Aeropress, Chemex, French Press


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