Siêu Nhiên #00183

Siêu Nhiên (Vietnamese for “supernatural”) is an aerobically processed natural: layered, intense, and with a long-lasting finish on the palate.

The cherries are handpicked, sorted using a visual sorting machine to remove unripe fruit, and then float-sorted. The 60-hour aerobic fermentation is strongly shaped by the environment. Through intentional exposure to oxygen and the interaction of natural yeasts and bacteria, a wild and untamed processing method emerges.

After one to two days, a white layer often forms on the surface of the cherries—this is a natural growth of yeasts and beneficial microorganisms that thrive in the presence of oxygen. They play a key role in breaking down sugars and contribute to the development of complex flavors.

After fermentation, the cherries are spread on raised drying beds and dried evenly over 25 to 30 days, being turned several times a day. Due to the cool and humid climate, producing this coffee is a challenge—making us even more excited to have imported a small lot this year.

Our partners at Zanya are part of the K’Ho ethnic group. Their small, family-run farms at the foot of Lang Biang Mountain are under pressure from land investors and the expanding flower and strawberry industries, which threaten their culture and livelihoods. Together with the K’Ho, we aim to share this special coffee with you while supporting the preservation of coffee farming in Lang Biang.