A fruity, expressive Vietnamese speciality Arabica coffee from Zanya Farm in Đà Lạt. Naturally processed to develop sweetness, body and vibrant fruit character.
Roasted in Sheffield.
• Country: Vietnam
• Farm: Zanya Farm
• Region: Da Lat
• Roast: Medium
• Tasting Notes: Stone Fruits and Meringue
• Process: Natural
• 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 Natural processing?
Natural processing is one of the oldest methods of preparing coffee after harvest.
Instead of removing the fruit immediately, whole coffee cherries are carefully dried with the beans still inside. During drying, the fruit remains in contact with the coffee, influencing its flavour development.
This extended contact can produce coffees with greater sweetness, fuller body and more pronounced fruity characteristics.
Natural coffees are often known for their bold, expressive flavours, sometimes featuring notes of ripe berries, tropical fruit or wine-like sweetness.
It’s a brilliant example of how processing can transform the flavour of coffee without adding anything to it.
Curious about how coffee processing changes flavour? Explore our guide to coffee processing methods
From £14.00