Origin: Langbiang Mountain Plateau, Dalat, Vietnam
Producer: Zanya Co-operation - Smallholder farmers from the K´ho ethnic group
Altitude: 1500-1650 MASL
Varietals: Catimor, Bourbon, Typica, Caturra
Species: Arabica
Process: Double Washed
Best enjoyed: Filter
What we tasted: Red Apple / Black Tea / Nectarine
Our best recipes so far:
Filter: 17g, 275g water, 2:50 brew time - 50g bloom for 30secs, then add 75g water up to 1min 10secs, followed by 50g every 30s.
The Zanya co-operation in Dalat works with over 30 smallholder producers of the K´ho ethnic minority around the Langbiang mountain area. This region, with its rich volcanic soil and suitable climate, is ideal for growing coffee.
‘Double Washing’ is a clean-tasting profile processing coffee through two stages of fermentation. After pulping, the beans undergo a 36-hour water fermentation to break down the mucilage. Next, the coffee is washed and soaked in clean water for an additional 24 hours, resulting in very clean parchment.
Origin: Langbiang Mountain Plateau, Dalat, Vietnam
Producer: Zanya Co-operation - Smallholder farmers from the K´ho ethnic group
Altitude: 1500-1650 MASL
Varietals: Catimor, Bourbon, Typica, Caturra
Species: Arabica
Process: Double Washed
Best enjoyed: Filter
What we tasted: Red Apple / Black Tea / Nectarine
Our best recipes so far:
Filter: 17g, 275g water, 2:50 brew time - 50g bloom for 30secs, then add 75g water up to 1min 10secs, followed by 50g every 30s.
The Zanya co-operation in Dalat works with over 30 smallholder producers of the K´ho ethnic minority around the Langbiang mountain area. This region, with its rich volcanic soil and suitable climate, is ideal for growing coffee.
‘Double Washing’ is a clean-tasting profile processing coffee through two stages of fermentation. After pulping, the beans undergo a 36-hour water fermentation to break down the mucilage. Next, the coffee is washed and soaked in clean water for an additional 24 hours, resulting in very clean parchment.
