robusta
K'rông Năng
This isn’t “durian coffee” (we didn’t add durian flavoring). This is biochemical alchemy —using durian’s unique compounds to transform robusta into something extraordinary. On the palate: Opening:…
$24
60 of 60 bags remaining
The story
Daring Vietnamese robusta: durian-fermented, anaerobic natural process. Durian, honey, caramel, custard notes. Medium roast. For adventurous coffee lovers.
Durian robusta is surprisingly versatile—but some methods work better than others.
Grind: Medium
Ratio: 3 tablespoons per 6oz water
Method: Standard phin brewing
Pairing: Try it black first. If you add condensed milk, the durian + milk combo is wild (some love it, some find it too rich)
Result: Full-bodied, creamy, durian-forward—this is peak weirdness in the best way
Grind: Medium-coarse
Ratio: 1:13 (e.g., 30g coffee to 390g water)
Steep time: 4 minutes
Result: Bold body, pronounced durian and honey notes, smooth finish
Grind: Medium
Ratio: 1:15
Water temp: 195–200°F (slightly cooler to avoid over-extraction)
Result: Lighter body, but durian and caramel still shine—cleaner, less intense
Grind: Coarse
Ratio: 1:4 (coffee to water)
Steep: 20–24 hours, refrigerated
Result: This is the move. Cold brew smooths out durian's intensity, amplifies honey and custard notes, and creates an incredibly creamy, dessert-like coffee. Zero bitterness. Pure tropical luxury.
Grind: Fine
Dose: 18–20g for double shot
Result: Thick, syrupy, intensely durian—pulls gorgeous crema. Makes a fascinating (read: polarizing) latte.
Grind: Fine
Fill: Standard moka pot method
Result: Strong, concentrated, durian-custard richness—pair with dessert or sip slowly