VN. Zanya CW | Arabica Blend - Carbonic Washed | Extra Light

• Producer: Zanya Coffee

• Farm: Several smallholders

• Region: Langbiang, Lac Duong, Lam Dong, Viet Nam

• Altitude: 1500-1650 masl

• Varietal: Catimor (85%), Bourbon, Typica, Caturra

• Process: Carbonic Washed

• Harvest: 2025-2026

• Taste notes: Lemon - Bergamot - Jasmine Tea

• Roast level: Extra Light

• Roaster: Rubasse Hyper Pro+ with NIR technology

Zanya Coffee began with a chance encounter between Marián, a man from Slovakia, and Lim, a K’Ho ethnic girl. Through simple English practice messages, love blossomed, leading Marián to Da Lat – where he discovered the world of coffee and developed a deep respect for the hard work of local farmers.

Not long after, they left the city for Langbiang to establish a high-quality processing station. Despite facing local skepticism, they persistently earned the community’s trust, embedding in every Vietnamese coffee bean their aspiration to reach the world. In the first year, they exported 600kg of coffee to Slovakia - with handwritten labels on the sacks. Today, after 7 harvest seasons, Zanya collaborates with over 30 smallholders in the Langbiang region and recently filled a container for export to Europe.

Carbonic Washed is a processing method adapted by Zanya from the traditional washed technique. In this approach, after pulping, the coffee undergoes dry fermentation in a sealed, low-oxygen, CO₂-rich environment for about 80 hours without the use of water. During fermentation, naturally produced CO₂ helps stabilize microbial activity and preserves more aromatic compounds as well as the beans’ natural sweetness. After fermentation, the coffee is washed to remove the mucilage and then dried on raised beds.

Filter

• Grind size: Medium coarse (1-1.5 mm)

• Water temp: 95-99 °C

• Water hardness: 50ppm

• Ratio: 12g coffee/200g water
       0:00: Pour up to 30g
       0:30: Pour up to 115g
       1:15: Pour up to 200g
       2:00: Finish

• Pouring flow rate: 8-10 g/s

Espresso

• Grind size: Fine (0.3-0.4 mm)

• Water temp: 93°C

• Water hardness: 50ppm

• Ratio: 1:3

• Time: 15-18 seconds

• Pressure: 1-3 bar

*The coffee reaches its peak flavor 3–12 weeks after the roast date.