Mùa Hè. Café de Vietnam

About This Coffee

This is a natural anaerobic coffee produced by Marian and Lim from Zanya Coffee in Lang Biang, Dalat, Vietnam. Grown at 1,500-1,650 meters altitude, it features Bourbon, Typica, and Caturra varieties. The coffee undergoes an 80-hour anaerobic fermentation in sealed tanks before being dried on raised beds for approximately 30 days. It presents a vibrant, wine-like character with creamy dairy-like sweetness, offering flavors of cherries, strawberries, red wine, and cacao nibs.

Origin

Dalat (Vietnam)

Flavor Notes

Strawberry, Cherry, Red Wine, Cacao Nibs

Roast Level

—

Processing

Natural Anaerobic

Typology

Arabica

Typica, Caturra, Bourbón

Buy from Roaster

Kima Coffee

Rabi Aouam trained as a barista starting in 2010, won the Andalusian Barista Championship in 2014, and began roasting commercially in 2018 without a fixed space. By 2021 he had a roastery and tasting room in the center of Malaga, and the operation quickly gained momentum. Kima was named Best Specialty Coffee of Spain in 2024 and ranked in the top 100 coffee destinations worldwide by Neodrinks in 2025. Rabi works exclusively with 100% Arabica specialty coffee, hand roasting each batch and selecting from a wide range of origins that includes rare varietals like Geisha from Colombia and Wild Orchid Liberica from Vietnam. An in house academy trains professionals from the hospitality sector, with baristas traveling to Malaga specifically for the courses. The philosophy is direct: flavor, traceability, zero artifice.

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