The quintessential Vietnamese coffee bean.  This coffee is served with condensed milk on nearly every street corner in Vietnam.  It's high caffeine content gives you a good pick me up and ideal to drink first thing in the morning.  As you would expect from Vietnamese coffee this Robusta is chocolatey.  It is also less bitter than your avarage Robusta given the qualty of this bean.  
 
Robusta for some can be too strong and bitter so is good to blend with my Arabica coffee bean for the smooth taste of Arabica with the extra caffeine and bitterness of the Robusta.  Play around with percentages to get your perfect taste.  I recommend 75% Arabica and 25% Robusta.
 
*Honey process is the method of processing the cherry after it is harvested.  The cherry is depulped but allowed to dry without washing (Washed Process).  Some of the fruit remains but not nearly as much as the natural process when the cherry drys in the sun.
 
*Natural process is the method of processing the cherry after it is harvested.  The cherry is allowed to dry in the sun without removing it from the bean and washing (Washed Process).  The cherry will then reesmble a dried fruit.  Natural fermentation occurs resulting in the creation of complex flavours and sugars.  This takes longer than other methods and often results in a fruitier flavour.  Best enjoyed black
Most of the cherry is gone resulting in a stickly mucilage around the bean similar to honey. 
 
Anaerobic fermentation 24h - 48h
Unscreened. Moisture: <=13%