96B has been serving Liberica since 2016, long before the current hype. What began as a side project in Ho Chi Minh City grew into Vietnam's leading Excelsa specialist, spun out in 2022 into their own venture - the 96B Liberica Project.
Confetti runs on their anoxic natural lot: ripe cherries fermented in PE bags for 120 hours, then dried in two phases - three days of drying, two weeks resting in PE bags - before a slow dry-down to 12% moisture and a final four weeks resting in the dark before hulling. We freeze-dry the brew into crystals, so the cup lands in seconds, cold or hot.
