Lang Biang #00059

Our “Lang Biang” is a double-washed coffee produced by Marian Takač and his wife Jan Lim at Zanya Coffee in Lang Biang. This elegant coffee bears Marian’s signature like no other.

His favorite coffee is fermented twice in water, following a method widespread in East Africa. This gives it its particularly clean and complex character, defying all prejudices against Vietnamese coffees.

The cherries for this lot are grown at the foot of Lang Biang Mountain in a valley that was recently declared a greenhouse-free zone. A major step in preserving coffee cultivation in Lang Biang, where investors are trying to buy land for the cultivation of flowers or strawberries.

1. The bean is pressed out of the cherry with a so-called “pulping machine.” Then it is fermented in a water tank for 36 hours, during which the mucilage decomposes.

2. After the first fermentation, the coffee beans are placed in fresh water again, where they remain for another 24 hours to decompose the last remnants of the mucilage. This method of processing is therefore called “double washed.” It originally comes from Kenya.

3. The beans are then spread out on raised beds and dried. Depending on the weather, drying takes about two to three weeks.

4. The parchment (coffee beans with the parchment skin left on) remains in GrainPro bags for another two months to stabilize. Finally, the parchment skin is removed during hulling, and the beans are hand-sorted one last time.