Lavender, citrus, vanilla
This is one of the most unusual and exciting coffees we’ve had the chance to roast.
Grown high on the Langbiang Mountain plateau near Da Lat, Vietnam, this coffee comes from Zanya Cooperation and more than 30 smallholder farmers from the K’ho community. The coffee is cultivated at 1,500 to 1,650 meters above sea level, where the cooler mountain climate helps the cherries develop slowly and build complexity.
After harvest, the coffee undergoes a carefully controlled 100-hour co-fermentation with dried lavender flowers. The goal is not to cover up the natural character of the coffee, but to gently build on it. Lavender brings a soft floral aroma that works beautifully with the coffee’s own sweetness and acidity.
In the cup, you’ll find an expressive lavender fragrance, bright citrus, and a warm touch of vanilla. It is floral and distinctive, yet still clean, balanced, and easy to enjoy. The lavender is noticeable without becoming perfume-like or overpowering.
This is a coffee for anyone curious to experience how thoughtful fermentation can create new flavors while still allowing the coffee itself to shine. Delicate, aromatic, and a little unexpected, it is the kind of cup that makes you pause after the first sip and go back for another.
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Origin | Vietnam
Region | Langbiang Mountain, Da Lat
Producer | Zanya Cooperation and over 30 K’ho smallholder farmers
Altitude | 1,500–1,650 masl
Varieties | Catimor, Bourbon, Typica, Caturra
Process | 100-hour lavender co-fermentation
Roast | Light
Recommended for | Pour Over and Drip Brewing
Recommended Rest | 2 weeks from Roasting Date
