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WITH ripe cherries harvested from Langbiang Mountain, Marian and his team have been experimenting with different processing methods to improve catimor’s taste profiles.


This lot was fermented for 100 hours in sealed bags before being dried in the sun. The result is an aromatic cup with pronounced acidity and dried fruit notes. Compare this with ZANYA 02 to taste the difference in Zanya’s processing methods.


  • ZONE: zanya farm, lac duong, lam dong
  • ALTITUDE: 1500 masl
  • VARIETY: catimor
  • PROCESSING: 100-hour dry fermentation, then sun dried  
  • TASTE NOTES: pineapple jam, lime, raisin,  pomegranate, black tea
  • NET WEIGHT: 200gr

ZANYA 01 / drip

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