Why Supernatural?
We named it "Supernatural" because the fermentation is shaped by the environment. Allowing oxygen, natural yeasts, and bacteria to creating a coffee process that’s wild and untamed.
The open fermentation
Supernatural coffee process is a fermentation method where oxygen is deliberately allowed to interact with the coffee cherries, unlike in anaerobic processing. This technique leverages the activity of natural yeasts and bacteria present in the environment, resulting in more open fermentation. It's also a great opportunity for us to compare the impact that a closed or open environment has on the final taste of the coffee.
Benefits of supernatural processing
During our supernatural coffee processing, where oxygen is allowed, it's common to see a white substance form on the surface of the cherries. This is a natural growth of yeasts and beneficial microorganisms that thrive in the presence of oxygen. These yeasts are essential for breaking down the sugars in the coffee cherries, contributing to the complex flavor development.
Flavor profile and the supernatural experience
Our supernatural processed coffee features bold and lively flavors, with notes of ripe fruits, berries, and tropical hints. The wild fermentation creates a rich, syrupy body and wine-like characteristics that set this coffee apart. The result is a cup that reflects its unique environment, providing an exciting and flavorful experience that showcases the beauty of nature-driven fermentation.
| Location | Langbiang Mountain plateau (peak 2167m), Lac Duong district, 15km from Dalat city |
| Altitude | 1500-1650 masl |
| Variety | Catimor, Bourbon, Typica, Caturra |
| Harvest season | 2023/2024 |
| Producer | Zanya Cooperation, working together with over 30 smallholder farmers from K´ho ethnic minority |
| Bags in stock | 0 |
| Price | 325000₫/kg without VAT |
