A distinctive Vietnamese speciality Arabica coffee from Zanya Farm in Đà Lạt, co-fermented with lavender to create a beautifully aromatic, floral flavour profile. An exciting example of Vietnam’s innovative speciality coffee scene.
Roasted in Sheffield.
• Country: Vietnam
• Farm: Zanya Farm
• Region: Đà Lạt
• Roast: Medium
• Tasting Notes: Lavender
• Process: Lavender
• Elevation: 1500-1650 masl
Vietnam is one of the world’s great coffee-producing countries, and it is the world’s largest producer of Robusta Coffee. But there is another side to Vietnamese coffee that far fewer people in the UK have had the opportunity to experience. Speciality Arabica coffee, grown high in the mountains of Da Lat.
Zanya Coffee Farm, ran by Marian and Lim, is at the forefront of changing perceptions about what Vietnamese Coffee can be as they are one of the first farms in the country to produce speciality Arabica.
What is Lavender Co-Fermentation?
Co-fermentation is an innovative coffee processing technique where additional ingredients are introduced during fermentation to influence the coffee’s flavour and aroma.
For this coffee, Zanya introduces lavender during fermentation, allowing it to contribute to the development of the coffee’s distinctive floral characteristics.
Unlike traditional washed or natural processing, co-fermentation gives producers another way to experiment with flavour, creating coffees with unique and unexpected characteristics.
The result is a beautifully aromatic coffee that showcases the creativity and innovation emerging from Vietnam’s speciality coffee industry.
Curious about how coffee processing changes flavour? Explore our guide to coffee processing methods
From £16.00