Zanya Langbiang Mountain Lavender Cofermented FW 

Located on the Langbiang Mountain Plateau in Vietnam’s Central Highlands, Zanya Cooperation – the brainchild of coffee power-couple, Marián Takáč and Krajăn Lim (see more below) – works with 30 smallholder farmers from the K’ho ethnic community to produce high quality coffee rooted in both tradition and innovation. To differentiate their coffees and add value for local farmers, Zanya has been exploring inventive processing techniques that elevate the inherent qualities of the region. Zanya is committed to disrupting the expectations that many have for Vietnam Arabica, and to amazing effect in this coffee.   

This coffee undergoes a meticulous 100-hour co-fermentation process with dried lavender flowers. The concept is simple: blending lavender’s unique floral notes with high quality coffee from the Lam Dong province to create a nuanced and unexpected cup. While floral notes are often celebrated in specialty coffee, many co-fermented or infused coffees develop strong aromas that overpower the coffee’s character. This inspired Zanya to take a different path: crafting a clean, expressive cup with an unexpected twist while still preserving the distinct qualities of the coffee’s origin. Lavender, naturally grown in the area, was chosen for its complex but gentle aromatic profile. When co-fermented with coffee, it develops a delicate floral layer and a subtly spicy, cinnamon-like finish. The result is a clean, well-structured cup with nuanced floral notes and a refined aftertaste.  

This coffee also reflects the dedication and expertise of the 30 K’ho smallholder farmers involved in its production. As an indigenous community with generations of agricultural knowledge, the K’ho began cultivating coffee in the late 19^th/early 20^th century. Production throughout the region was originally introduced by the French, who brought Bourbon and Typica into potential growing areas. However, these varieties had low yields, tall trees and weak disease resistance. When the Vietnamese government began promoting coffee as a means of boosting economic growth (in the late 1980s), many of these original varieties were old and unproductive. They were uprooted and replaced by improved Catimor varieties developed by Vietnam's coffee research centers (EaKmat & WASI – see below). Today, Catimor dominates Vietnam’s Arabica producing regions. 

However, many K’ho farmers persisted with the original Bourbon, Typica and even Yellow Catuai, renovating using their own seeds, adding in newer Catimor where needed and harvesting everything (new and old) together. Over generations, with replanting and possible cross-pollination, the genetic mix of trees planted in the area has become incredibly complex and unique – a true culmination of agricultural knowledge, practice and adoption of newer ways that manifests in a sweeter, fruitier cup with a higher-than-expected cup score (consistently 85+).  

The K’ho people combine traditional farming wisdom with new techniques to improve quality of their crops. Today, coffee farming plays an essential role in supporting the K’ho community’s livelihoods while helping preserve their cultural heritage. 

The Langbiang area sits between 1,500 and 1,600 meters above sea level, where the high altitude and cool mountain promote slower cherry maturation. This allows sugars and acids to accumulate more fully, resulting in a wellstructured and nuanced flavor profile. The region’s fertile volcanic soil further enhances growing conditions, creating an optimal environment for producing highquality coffee. 

This lot comprised Catimor, Bourbon, Typica and Caturra varieties, cultivated by K’ho farmers on small plots averaging 0.5 hectares. Drawing on generations of agricultural knowledge, the K’ho community employs different traditional practices, including the use of manure as organic fertilizer. Small plots also enable meticulous attention to every stage of cultivation, contributing to the overall quality of the coffee. 

Smallholder farmers carefully handpick only the ripest cherries to ensure optimal quality. Upon arrival at the washing station, the cherries undergo multiple stages of sorting: first through a colorsorting machine, then by hand and followed by floating to remove any defects or underripe fruit. After selection, the cherries are pulped and transferred into shallow fermentation tanks. At this stage, a precisely measured amount of locally grown dried lavender flowers is added and the coffee is fermented for 100 hours. To maintain consistency and ensure even absorption of the lavender’s aromatic compounds, the fermenting parchment is stirred at least three times per day. Shallow fermentation tanks allow for even mixing during fermentation without risking damage to the coffee.  

After the fermentation stage, the parchment is washed in clean water and then moved to dry on raised beds in covered greenhouses. Parchment is initially placed on the lower level to prevent cracking from direct sunlight and to ensure greater longevity. Once the moisture content drops below 20%, it is moved to the upper layer to complete the drying process. To ensure even drying, parchment is raked frequently throughout the process. It typically takes 20 to 25 days for parchment to dry, depending on the weather. After drying is finished, the parchment is bagged, milled and prepared for export. 

Behind Vietnam's position as the world's largest Robusta producer (and a serious player in Arabica)  sits a quietly influential layer of agricultural infrastructure: the research institutes that develop the varieties farmers actually grow. The Western Highlands Agriculture & Forestry Science Institute (WASI) and The EaKmat Coffee Research and Technology Transfer Center (ECRC) sit as foundations for Vietnam’s coffee reputation.  

WASI is Vietnam's predominant coffee research institution, based in Buon Ma Thuot in the heart of the Central Highlands. Operating since 1976 – originally under the name Coffee Research Institute – WASI has invested decades of effort into selecting and developing new coffee varieties with high yields and large bean size. That work has had enormous reach: over 80% of the coffee area across the Central Highlands now uses varieties researched and created by WASI. Beyond variety development, WASI conducts applied research on irrigation, soil health, pest and disease management and climate resilience, and is an active partner in World Coffee Research's global Robusta breeding network, investing to improve yields, quality, and climate adaptation across the country's coffee sector. 

The EaKmat Coffee Research and Technology Transfer Center (ECRC) operates as a subordinate unit of WASI and serves as its primary engine for seed production and on-the-ground technology transfer. Established in 2016 under a decision of Vietnam's Minister of Agricultural and Rural Development, ECRC operates with a team of around 105 staff and maintains on-site infrastructure including a wet and dry coffee processing plant, a substrate production facility, and a factory producing foliar fertilizers for coffee under the NUCAFE brand.  

Together, WASI and ECRC form the institutional backbone of Vietnam's coffee genetics and agronomy infrastructure, linking upstream research directly to farmer-level implementation across Dak Lak, Gia Lai, and Lam Dong. 

Rooted in the highlands of Lam Dong province, Zanya Coffee is a Vietnamese specialty coffee producer that aims to capture the unique terroir of the Langbiang plateau through high-quality coffee. Founded through a collaboration between Slovakian entrepreneur Marián Takáč and Krajăn Lim, a farmer from the K’ho ethnic group, the couple brings together international expertise and local tradition. Beyond coffee, Zanya is committed to community development, working closely with local K’ho community to improve livelihoods while promoting environmentally responsible practices.