Zanya Family Cooperative

Zanya Double Washed

About Zanya Family Cooperative

Zanya Coffee was founded in 2017 by husband and wife duo Marian and Lim on the slopes of Lang Biang Mountain north of Đà Lạt in Lạc Dương, Vietnam. Lim's family is from the K'ho ethnic minority and have harvested coffee since its introduction to the area, thus generations of coffee harvesting work/tradition are continued and supported through Zanya's efforts. This area around Lang Biang Mountain is particularly unique, as it's one of the few places with the altitude and climate appropriate for Arabica cultivation in the Central Highlands of Vietnam. Working with Lim's family, their operation has grown significantly in the past few years, with quality and production volumes steadily increasing year after year. As of this year, many in Vietnam regard Zanya and their local outgrower network to be some of the highest quality coffees being produced in Vietnam, with their limits far from being reached.

Growing primarily Catimor, the Arabica producers in the area historically strip picked and naturally processed their harvest at home (as is usually the case in Vietnam). While they continue to strip pick under the Zanya operation, the milling developments and processing techniques introduced have transformed their harvests into high quality lots. The introduction of a pre-milling color-sorter has provided a solution to the significant amount of underripe cherry harvested though strip-picking. Beyond that, Marian's experimentation with double washed processing has raised the ceiling on quality standards regarding Vietnamese Arabica, the product of which not only clearly presents this region's “Terrior”, but also serves as an ambassador for the increasing potential of the relatively young Vietnamese coffee industry as a whole.

Zanya's Double Washed processed coffees are their flagship product, and thus carry the burden of representing the meticulous work they put into each of their coffees. This lot is a field blend (primarily Catimor, but also containing Bourbon, Typica, and Caturra) that was collected by Lim and Marian's family along with 30 smallholder farmers from K'ho ethnic minority on the slopes of Lang Biang Mountain, hand-picked and sorted before being delivered to Zanya's washing station. The cherry is then given an initial rinse before moving through the color sorter to select only the ripest ruby red cherries, then pulped. The pulped cherry is then fermented in tanks for 36 hours, and washed to remove the mucilage. After this first washing, the pulped cherry is “soaked” or washed again in clean water for an additional 24 hours, to ensure the resulting parchment is as clean as possible. The parchment is then dried on shaded raised beds until the optimal moisture content is achieved.

Worker Coffee Connection

At WORKER we have chosen this coffee as our initial release not only because it represents incredible work which we wish to share as far and wide as possible, but also because we find it to be a coffee that expresses itself in distinct ways at varying levels of roast development. Clean, sweet, apple, citrus and brown sugar notes transform into deep full dark chocolates and spices, while retaining their focus and clarity of profile. We are proud to present this exceptional coffee and the impossible work it took to make it your cup.