This great Natural by Zanya Coffee was produced Marian Takač and his wife Jan Lim in Lang Biang, Vietnam.
Probably the most sought-after processing method in Vietnam is “natural”, which is coveted for its fruity notes with full body. Unfortunately, it has become a particularly big challenge in Lang Biang to produce this. Climate change has already made itself strongly felt here as well. The rain often stays longer than it used to, making it more difficult to produce a clean natural in high humidity.
Nevertheless, our partners at Zanya are rising to the challenge and thanks to their great efforts we can still offer one of their famous Naturals this year. With great attention to detail, members of the Kra Jăn family turn the coffee up to four times a day to produce the clean coffee we all love. Thank you, Zanya!
1. After the handpicking, and selection the cherries are floated and cleaned before being put into fermentation tanks for 48 hours.
2. Following, they are left to dry on raised beds for around 28 days.
3. After drying, the cherries are separated from the beans with a hulling machine and then sorted another time by hand.