This honey processed robusta from Future Farm in the Lam Dong province of Vietnam's famed central highlands was fermented via carbonic maceration, an anaerobic processing technique traditionally employed in winemaking that allows for thorough fermentation of each grape, or in this case coffee cherry, while keeping its skin intact. This processing method ultimately helps to impart and highlight specific flavors in the cup, in this case giving notes of cherry and roasted almond. Future Farm's owner and founder, Mr. Toi, has gained international renown for his high quality robusta beans. With humble beginnings in the coffee production industry, Mr. Toi has now firmly established himself in the world of fine robusta through his adherence to quality farming and processing methods. We at Heron Mark Coffee are tremendously proud to feature Future Farm's coffee on our lineup as a paragon of fine robusta.