Lavender Co-ferment

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Specification
Location Langbiang Mountain plateau (peak 2167m), Lac Duong district, 15km from Dalat city
Altitude 1500-1650 masl
Variety Catimor, Bourbon, Typica, Caturra
Harvest season 2024/2025
Producer Zanya Cooperation, working together with over 30 smallholder farmers from K´ho ethnic minority
Bags in stock 0
Price 375000₫/kg without VAT
Samples Number of bags

Floral co-fermentation, gently done

This unique coffee goes through a 100-hour co-fermentation process with dried lavender flowers. The idea was simple: combine the gentle floral qualities of lavender with the natural taste of the coffee to create something special, without losing the coffee’s identity.

Why lavender? Why this way?

We chose lavender because of its soft, complex aroma and how well it pairs with the coffee’s own varietal notes. The goal wasn’t to overpower the coffee, but to add an extra layer—floral, elegant, and well-balanced.

Inspired by local biodiversity

Lavender grows naturally in the Dalat area, and using it in our fermentation reflects the diversity and richness of the region. This method celebrates a local ingredient and the character of our coffee.

A clean cup with a floral twist

The result is a coffee with soft floral layers, clean structure, and a delicate finish. It’s a cup that stands out, not because it’s loud, but because everything is in harmony. Subtle, refined, and just a little unexpected.