Mùa Hè. Café de Vietnam

About This Coffee

This coffee is a natural anaerobic processed coffee from Vietnam, produced by Zanya Coffee in the Lang Biang area near Dalat. The coffee is grown by Marian and Lim at 1,750 meters altitude. It is made from Bourbon, Typica, and Caturra varieties. The cherries are hand-harvested, sorted using a visual sorting machine, floated, and then fermented in airtight tanks for 80 hours in the absence of oxygen. After fermentation, the cherries are spread on drying beds and dried for approximately 30 days. The coffee features tasting notes of cherries, black grapes, rose tea, and a creamy texture.

Origin

Dalat (Vietnam)

Flavor Notes

Cherries, Black Grapes, Rose Tea, Creamy

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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