This is a pretty good cup of coffee and comes in very convenient format.
I don't know what natural salt fermentation for 36 hours with slow drying in a greenhouse really means as I haven't seen it as a coffee processing technique. However, it does seem to have done a good job taking the edge off of this robusta. It is not bitter or rubbery at all, which allows us focus on the other characteristics.
I don't necessarily get the pineapple, papaya, ripe red fruit, and spices mentioned. For me, it is a strongly, brewed black tea, a hint of strawberry, and a touch of watermelon funk. Though I suppose those are red fruits! The finish is very clean and maybe a little peachy.
This is a very, very pleasant surprise as I have tried a lot of very bad Vietnamese coffee!
Cupping Method:I made it at 201° with 180 g of water as instructed on the package. I also comparison tasted it with a coffee from leaderboard that I suspect is also a natural processed Catimor.