Anaerobic natural

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Inspiration in wine

In recent years coffee producers have been inspired by some fermentation methods from the wine industry. Anaerobic natural processing in coffee refers to an environment without oxygen where full cherries are fermented.


In sealed tanks and oxygen-free environment, we can have full control in which bacteria and yeast are present. Additionally, we can slow down the fermentation process by controlling the temperature in an oxygen-free tank. During the fermentation process CO2 is created, therefore making a lot of pressure in the tanks.


Our anaerobic natural is kept for 80 hours, then cleaned again and spread out to drying beds.


In result, it allow us create something exotic, fruity, just a little bit funky but still very clean. This kind of coffee will truly stand out on the table.

Location Langbiang Mountain plateau (peak 2167m), Lac Duong district, 15km from Dalat city
Altitude 1500-1650 masl
Variety Catimor
Harvest season 2023/2024
Producer Zanya Cooperation, which is working together with over 30 smallholder farmers from K´ho ethnic minority
Bags on stock 0
Price 325000₫/kg without VAT
Samples Number of bags