Vietnam Lang Biang is a juicy and sweet coffee with a full, round body, featuring notes of ripe apple, apricot, and honey. Subtle floral notes, sweet pastries, and sweet melon gradually emerge, while the long finish evokes cane sugar. The result is an elegant and unexpectedly delicate take on Vietnamese coffee that fits beautifully into the atmosphere of green mountains, mist, and slow mornings beneath Lang Biang.
Lang Biang will warm your heart not only with its unexpected sweetness but also with its story. Behind its cultivation is Slovak farmer Marián Takáč, who traveled to Vietnam in 2016 for a month-long vacation. There, however, he met Lim, a young woman from the Ko’Ho ethnic minority, whose community lives at the foot of Mount Lang Biang and has been growing coffee there for over a century. A short vacation turned into a new life, and a love story became the path to specialty coffee. The coffee comes from the high-altitude Lang Biang region near the city of Da Lat in Lâm Đồng Province. A cooperative of Ko’Ho families tends to the coffee, while Marián Takáč oversees processing at the ZanYa station. It is precisely the combination of local tradition, mountain terroir, and a modern approach that gives this coffee its distinctive character.
After selective hand-picking, the coffee cherries undergo a special Carbonic Double Washed processing method. This means that the cherries are first stripped of their skin and pulp and then fermented in water, during which careful quality control takes place to remove unripe or damaged beans. The initial washing is followed by another phase of fermentation and a subsequent thorough rinsing, after which the beans are dried on African drying beds. The combination of washed processing and carbonic fermentation helps preserve the clarity of the cup while highlighting sweet fruity and floral notes. Thanks in part to this, this coffee earned a gold star at the 2022 Great Taste Awards and continues to demonstrate that Vietnam can offer specialty Arabica with a character worthy of attention.
- Farm / Cooperative: Families of the Ko’Ho tribe
- Processing station: ZanYa
- Farmer / Processor: Marián Takáč
- Altitude: 1,500–1,700 m above sea level