| Location | Langbiang Mountain plateau (peak 2167m), Lac Duong district, 15km from Dalat city |
| Altitude | 1500-1650 masl |
| Variety | Catimor, Bourbon, Typica, Caturra |
| Harvest season | 2025/2026 |
| Producer | Zanya Cooperation, working together with over 30 smallholder farmers from K´ho ethnic minority |
| Bags in stock | 50 |
| Price | 330000₫/kg without VAT |
A low-oxygen approach to clean fermentation
Carbonic Washed coffee processing is our twist on the traditional double washed method, designed to enhance sweetness, structure, and complexity while preserving clarity. The key difference lies in extended dry fermentation under a low-oxygen, CO₂-rich environment, without water or soaking during fermentation.
The process explained
After pulping, the coffee is placed into sealed bags for an 80-hour dry fermentation. No water is added, and there is no soaking stage. As fermentation progresses, the bags expand from internal pressure, creating a CO₂-rich environment with minimum oxygen.
Why does this kind of fermentation change the cup?
Extended fermentation encourages deeper sugar development and a rounder mouthfeel. Low-oxygen conditions slow microbial activity, increasing control and consistency. Dry fermentation helps preserve aromatic compounds and sugars, often diluted in water. The process delivers complexity while maintaining a clean and transparent cup profile.
How does it taste?
Our Carbonic Washed coffee offers balanced acidity, pronounced sweetness, and layered fruit expression. Expect notes of ripe stone fruit, citrus, and tropical fruit, supported by a smooth, syrupy body and a long, clean finish.
