Wild, sweet, and tropical—that’s this coffee from Vietnam, roasted by the South Bohemian roastery Kmen Coffee Roasters. In the cup , grilled pineapple, hazelnut butter, and chocolate-covered dried plums come together, giving the coffee a bold, fruity, and beautifully full-bodied character. The pineapple brings tropical juiciness, the dried plums add a deeper sweetness, and the chocolate note pleasantly rounds out the entire profile. The resulting cup has a livelier aroma and a slightly untamed character, yet it remains sweet, harmonious, and easy to drink when brewed with a filter.
The coffee comes from Vietnam, from the Langbiang region, specifically from the Zanya farm. Behind this lot is Zanya Cooperation, working in partnership with more than 30 smallholder farmers. The story began in 2016, when a Slovak IT specialist met Lim, a member of the indigenous K’ho ethnic group, while on vacation in Vietnam. Through her, he found his way to a mountain village at the foot of Mount Langbiang, where her family had been growing high-altitude Arabica for generations but had never tasted their own coffee because they sold it to commodity middlemen. In 2018, they therefore decided together to take control of the cultivation, harvesting, and processing themselves.
The beans were processed using the supernatural method. This involves open fermentation, during which the surface of the coffee cherries is intentionally exposed to oxygen, wild yeasts, and bacteria naturally present in the environment. During the process, a white coating may form on the cherries; this is the natural growth of beneficial microorganisms that helps break down the sugars in the cherries. The varieties used are Bourbon, Caturra, Catimor, and Typica, which give the coffee a distinctive and lively profile when processed this way.