Zanya Coffee

Zanya Coffee Family-run coffee & cacao producer located at the foot of Langbiang Mountain.

Growing, processing and roasting specialty coffee together with our K’Ho community.

03/10/2026

Coffee, packed and ready for its next journey.

02/10/2026

We were going to keep the coffee selection simple.

Then we started experimenting.

A few fermentations later… here we are.

Different processes. Different roast profiles. Different cups.

Choosing just one is now your problem.

01/10/2026

7 days in the box. Now they're finally allowed outside😀

Fermentation done, drying begins.

Yellow Catuai. Proof that waiting for coffee cherries to turn red isn’t always a great idea 😀Yellow Catuai is a cross be...
26/09/2026

Yellow Catuai. Proof that waiting for coffee cherries to turn red isn’t always a great idea 😀

Yellow Catuai is a cross between Mundo Novo and Caturra, originally developed in Brazil. As the name suggests, its cherries ripen to a distinctive yellow color, making it easy to recognize among the varieties growing around Langbiang.

For this lot, we use a 120-hour anaerobic natural process. The whole cherries ferment in a sealed environment before being carefully dried, helping us develop more sweetness, fruit and complexity while preserving the character of the variety itself.

In the cup, we find a distinctly tropical character, with ripe jackfruit, mango and banana, plenty of sweetness and a juicy, fruit-forward finish.

Introducing our Lavender Co-ferment. Probably the closest our processing station has ever come to smelling like a spa :)...
25/09/2026

Introducing our Lavender Co-ferment. Probably the closest our processing station has ever come to smelling like a spa :)

For this process, we co-ferment the coffee with lavender flowers, giving the fermentation enough time to develop a distinct floral character alongside the coffee.

The challenge is finding the right balance. With co-ferments, it’s easy for the added ingredient to take over. We want the lavender to be clearly there, but still leave plenty of room for the coffee itself.

What comes out is bright and expressive, with florals, citrus, sweetness and a little spice. A co-ferment that knows how to get attention without losing the coffee’s own identity.

Introducing our Supernatural. Things are about to get a little wild!Instead of sealing the cherries away from oxygen, th...
24/09/2026

Introducing our Supernatural. Things are about to get a little wild!

Instead of sealing the cherries away from oxygen, this time we do almost the opposite. Ripe cherries are left to ferment in an open environment, where oxygen, natural yeasts and bacteria are invited to join the party.

We’re looking for a juicy cup with ripe fruit, berries, tropical notes and plenty of syrupy sweetness. It’s one of our more adventurous processes and that’s how it earned the name Supernatural.

Next in our processing series: Anaerobic NaturalThe ripe cherries spend a few days sealed inside tanks with very little ...
23/09/2026

Next in our processing series: Anaerobic Natural

The ripe cherries spend a few days sealed inside tanks with very little oxygen, giving fermentation a chance to build extra sweetness, fruit and complexity.

Then we take them out and dry them whole. The cherries need constant attention, regular raking and, during the Langbiang rainy season, a slightly unhealthy obsession with the weather forecast.

Anaerobic processing can get pretty wild if pushed too far. That’s not really what we’re after. We want a beautiful ripe fruit character and extra complexity, while keeping the cup clean, balanced and unmistakably Langbiang.

Introducing our Natural. Probably the easiest process to explain. Definitely not the easiest to get right. 😄Natural proc...
22/09/2026

Introducing our Natural. Probably the easiest process to explain. Definitely not the easiest to get right. 😄

Natural processing sounds simple: pick ripe cherries and dry them whole. But with the fruit still surrounding the coffee seed, there’s much less room for mistakes.

Timing around the weather is especially important. Too much rain or humidity at the wrong moment can quickly cause problems, so each batch needs careful planning, regular raking and close control of the drying conditions.

Beautiful fruit character, plenty of sweetness and body, but nothing too funky. Just a clean, balanced and expressive Natural.

Container loaded and heading to Europe, filled with specialty coffee.8 different processing methods, nearly 19 tons, and...
14/04/2026

Container loaded and heading to Europe, filled with specialty coffee.

8 different processing methods, nearly 19 tons, and countless hands behind every step.

Thankful to all the farmers and everyone who made this possible.

28/01/2026

Thank you Highlands Coffee team for visiting us.
Specialty coffee, meant to be shared.

Address

24/19 Đường Vạn Xuân, Tổ Dân Phố Bon Đưng 2, Phường Lang Biang/Đà Lạt, Tỉnh Lâm Đồng
Đà Lạt
670000

Opening Hours

Monday 08:00 - 18:00
Tuesday 08:00 - 18:00
Wednesday 08:00 - 18:00
Thursday 08:00 - 18:00
Friday 08:00 - 18:00
Saturday 08:00 - 18:00
Sunday 08:00 - 18:00

Telephone

0837031614

Website

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