Vietnam Zanya Anaerobic
Nestled in the lush Vietnamese highlands, this unique coffee farm stands out not only for its exceptional beans but also for the story behind it. The farm is owned by Marián Takáč, a Slovak farmer with a passion for coffee cultivation. Thanks to his dedication to sustainable and innovative farming practices, he has produced a coffee that has earned our utmost appreciation for its remarkable quality and flavour profile.
The flavour profile of this exceptional coffee is ideal for espresso. From the first sip, you are greeted by sweet notes of cane sugar. Later, a subtle earthiness of shaved chestnuts emerges, providing a rich, buttery depth. The finish features the gentle, spirited character of well-aged Caribbean rum.
It is an exceptional choice for those seeking a distinct and unforgettable coffee experience. In a world where coffee often falls into predictable flavour profiles, this offering from Marián Takáč brings a refreshing change.
- Basic information
- Customer reviews
- Recommended espresso recipe
Country of origin: Vietnam
Created by potrace 1.16, written by Peter Selinger 2001-2019
Region: Lan Biang
Created by potrace 1.16, written by Peter Selinger 2001-2019
Farmer: Marián Takáč
Created by potrace 1.16, written by Peter Selinger 2001-2019
Altitude: 1 800 m a.s.l.
Ingredients: 100% whole bean coffee
Created by potrace 1.16, written by Peter Selinger 2001-2019
Coffee variety: 100% caturra ARABICA
Created by potrace 1.16, written by Peter Selinger 2001-2019
Process: Anaerobic fermentation
Created by potrace 1.16, written by Peter Selinger 2001-2019
Sourcing: Direct trade – from the farmer
Created by potrace 1.16, written by Peter Selinger 2001-2019
Taste: cane sugar, chestnuts, rum
Vietnam Zanya Anaerobic
Lever espresso machine
Lever espresso machineBrew ratio (dose, yield, time): The most commonly used ratio for espresso is 1:2 to 1:2,5 (coffee:water), with a time of approximately 20-25s
- Step 1: Weigh out the freshly ground coffee (e.g., 14g)
- Step 2: Pour the coffee into a clean, dry portafilter, distribute evenly, and tamp
- Step 3: Always flush hot water through the group head before and after extraction, insert the portafilter, and start extraction
- Step 3: "Run" the resulting cup extraction on a scale; if using 14g of coffee and a 1:2,5 brew ratio, the yield should be 35g in 20-25 seconds.
A quick tip in conclusion: If the espresso extracts too quickly, choose a finer grind. If the espresso extracts too slowly, choose a coarser grind instead. There is no one-size-fits-all recipe for espresso; every coffee requires a different approach. When dialing in the right recipe for your coffee, avoid changing all parameters at once (time, dose, yield). Always adjust only one variable at a time and observe the flavor changes.
Automatic coffee machine
Automatic coffee machineEvery automatic coffee machine has its own preset settings that you do not need to worry about. Usually, pressing a button is all it takes.
We recommend using filtered water, which will enhance the coffee's flavor by 100%
Moka pot / Bialetti
Moka pot / BialettiPreheat the water you will use in a kettle to avoid an unnecessarily long boiling process when brewing coffee
Use a slightly coarser grind than for espresso
- Step 1: Pour heated water into the bottom chamber of the moka pot just below the valve
- Step 2: Fill the filter basket completely with freshly ground coffee, do not tamp
- Step 3: Assemble all parts of the moka pot and place it over the heat
- Step 4: When you hear a gentle "gurgling" sound, the coffee is ready.
- Step 5: Cool the bottom chamber of the moka pot to stop the extraction process
A quick tip to conclude: Keeping your moka pot clean is essential; be sure to rinse it thoroughly after each brew. If residue builds up in the moka pot, it can impart an undesirable bitter taste to your coffee. If your coffee spluttered out too quickly, you likely brewed it over too high a heat. Lower the heat for a smooth extraction and a well-rounded, complex flavor. Enjoy:)
I last tried Vietnam Zanya before Christmas in the Christmas edition, and I really enjoyed it. The current edition seems slightly less intense in flavour to me, but it is still a great coffee.