Sweet, delicately floral, and a little different—that’s this Vietnamese coffee from the Czech roastery Oh My Bean Roastery. In the cup, you’ll find notes of lavender, sweet spices, and stone fruits, which together create an unusual yet surprisingly balanced profile. The lavender doesn’t come across as perfumed or overly pronounced here; rather, it adds a subtle floral layer. The coffee has a lighter body, high sweetness, and only a gentle acidity, so if you’re in the mood for something playful and experimental but don’t want a completely wild flavor experience, this might be right up your alley.
The beans come from Vietnam, from the area below Mount Langbiang near Dalat, where farmers participating in the Zanya project grow them at an elevation of 1 ,500 to 1,650 meters. The project is led by Marián and Lim, who currently collaborate with more than thirty small-scale growers from the K’ho ethnic group. On the small local farms, coffee trees are often grown alongside other crops, and this lot is a blend of the Catimor, Bourbon, Typica, and Caturra varieties. The harvest is from the 2025/2026 season. It’s also a fine example of just how diverse specialty Arabica from Vietnam can be.
The most interesting part comes during processing. The coffee cherries ferment for 100 hours in a sealed environment together with dried lavender flowers, which grow naturally in the Dalat area. The goal is not to overpower the coffee’s natural flavor, but to complement it with a subtle floral note and an additional layer of complexity. After fermentation, the coffee undergoes a double wash, which removes excess sugars and impurities and helps preserve a cleaner and more clearly structured final cup.
- Elevation: 1,500 to 1,650 meters above sea level
- Producers: Marián and Lim
- Farm: Zanya
- Harvest: 2025/2026 season