Lang Biang #00059

Our “Lang Biang” is a double-washed coffee produced by Lim, Marian and the family at Zanya Coffee. This elegant coffee carries Marian’s signature like no other. It’s his personal favorite, processed using a two-stage water fermentation method — a technique that gives the coffee its particularly clean and complex character.

After harvesting, the beans are separated from the cherries using a pulping machine and then fermented in a water tank for 36 hours to break down the mucilage. A second fermentation in fresh water follows for another 24 hours to remove any remaining residues — hence the name “double washed.” The beans are then spread out on raised beds and dried in shaded conditions for about 14 days.