Carbonic Washed
Apricot, Brown Suger, Jasmine
This coffee is bright, sweet, and beautifully clean, with just enough complexity to keep every sip interesting.
It comes from the Langbiang Mountain plateau near Da Lat, Vietnam, where Zanya Cooperation works with more than 30 smallholder farmers from the K’ho community. Grown at 1,500 to 1,650 meters above sea level, the coffee develops slowly in the cool mountain climate, helping create its layered sweetness and delicate floral character.
What makes this coffee special is its carbonic washed process. After the cherries are pulped, the coffee is sealed in bags for an 80-hour dry fermentation without added water or soaking. As fermentation continues, carbon dioxide naturally builds inside the bags, creating a low-oxygen environment.
This careful process helps bring out more sweetness and complexity while keeping the cup clean and clear. Instead of creating heavy or overly fermented flavors, it gently highlights the coffee’s natural fruit and floral qualities.
In the cup, you’ll find juicy mandarin, soft apricot sweetness, and a delicate jasmine aroma. The body is smooth and lightly syrupy, with a bright acidity and a long, clean finish.
It is an expressive but easy-to-enjoy coffee, perfect for anyone who loves a cup that feels fresh, vibrant, and balanced. Bright enough to wake up your palate, but still soft and comforting from the first sip to the last.
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Origin | Vietnam
Region | Langbiang Mountain, Da Lat
Producer | Zanya Cooperation and more than 30 K’ho smallholder farmers
Altitude | 1,500–1,650 masl
Varieties | Catimor, Bourbon, Typica, Caturra
Process | 80-hour carbonic washed fermentation
Roast | Light
Recommended for | Pour Over and Drip Brewing
Recommended Rest | 2 weeks from Roasting Date
