Zanya Cascara Fermentation #00018

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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. For this coffee Marián brewed cascara tea in big barrels for 48 hours. Cascara is the dried cherries which are left after pulping the beans.
  3. The bean is pressed out of the cherry. Then they are left to ferment in the Cascara for 48 hours.
  4. After this the beans got cleaned and then dried about two weeks.
  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 #
00018
Year
2021
Country / Region
Vietnam / Dalat
Export
Zanya Coffee
Taste description
Apple, Fruit Tea, Cocoa Nibs
Altitude
1500 - 1600
Bulk density [kg/l]
0.758
Varieties
Catimor, Caturra, Bourbon, Tipica
Process
Cascara Fermentation Experiment
Sales Price per kg
12,20 €
Net kg per sack unit
30 kg
Stock
2 sack
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