Zanya Black Honey #00021

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The coffee was produced by Slovakian Marian Takac and his wife Jan Lim in Langbiang near Dalat in Vietnam.

The “Cascara Fermentation Process” works as follows:

  1. Hand selection of the cherries
  2. The coffee gets depulped, but some of the mucilage stays at the beans.
  3. After this the beans are being placed on the drying tables and not moved for 48h.
  4. The coffee is dried for about 3 weeks in the drying house and is mixed again and again so that the beans dry evenly.
  5. The beans are left with the parchment skin and then continue to ripen in the closed bag for about 2 months. The parchment skin is then removed and the beans are re-selected by hand one last time.


Lim’s family, who belong to the K’ho ethnic minority, has been growing coffee in the highlands of Dalat for generations. Marian acquired skills in processing the family’s coffees in recent years, taking the quality to a whole new level – clear flavour profiles with velvety notes make his coffees extremely exciting and, by and large, contradict all preconceptions of Vietnamese coffees.

Article #
Country / Region
Vietnam / Dalat
Zanya Coffee
Taste description
Sweet Apple, Black Currant, Cocoa
1500 - 1600
Bulk density [kg/l]
Catimor, Caturra, Bourbon, Tipica
Black Honey
Sales Price per kg
12,20 €
Net kg per sack unit
30 kg
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