Vietnam Lang Biang Natural by Sydrip showcases a select Vietnamese coffee from its distinctly fruitier side. On the palate, you’ll encounter notes of red wine, tropical fruit, figs, tea, and chocolate. The fruity notes are complemented by a subtle tea undertone and hints of chocolate. Thanks to the convenient drip bag, you can easily brew this coffee anywhere without any additional equipment—all you need is a mug and hot water.
The coffee comes from the Lac Duong region on the Langbiang Plateau in Vietnam, where it is processed by the Zanya Coffee project. Founded by Marián Takáč and Krajăna Lim from the local K’ho community, the project now collaborates with more than 30 small-scale growers in the area. The project’s goal is to elevate the quality of local production and demonstrate that Vietnam isn’t just about commodity Robusta, but also high-quality specialty coffee with traceable origins. Coffee trees here grow at an elevation of approximately 1,500 to 1,650 meters above sea level, and the lot features a blend of Catimor, Bourbon, and Typica varieties.
Processing is done using the natural method. After harvest, ripe cherries are first sorted and floated in water to remove lighter or lower-quality fruits. They are then dried whole on drying beds, allowing the beans to remain in contact with the pulp for a longer period. This promotes greater sweetness, more pronounced fruitiness, and a fuller body. In the humid mountain environment of Langbiang, the cherries must be turned regularly and carefully monitored during drying to ensure an even process. The result is an aromatic coffee with notes of tropical fruit, figs, and red wine, complemented by hints of tea and chocolate.
- Producers: more than 30 small-scale farmers from the K’ho community
- Elevation: 1,500 to 1,650 meters above sea level