We are thrilled to announce a new category of coffees to our lineup. The esoteric line focuses on coffees that defy easy categorization- singular lots where process and craft come together in ways that demand close attention. Each selection sets its own standard, revealing depth and complexity you don’t typically encounter in standard offerings.
Roasted in small batches to preserve peak freshness, this release is crafted to highlight unique qualities of the seed with intention and precision.

The first release is a very special coffee from Vietnam:

Marián, from Slovakia, and Lim, from Vietnam’s K’Ho minority, are the husband and wife founders of Zanya Coffee. Together, they returned to Lim’s hometown in the Langbiang Mountains, where they saw untapped potential in the quality of Arabica grown there. Their mission is to change how the world thinks about specialty coffee from Vietnam, and they are executing through incredible logistical thoroughness while rallying the support of neighboring farmers and allies throughout the value chain.

Vietnam is the world’s second-largest coffee producer, and by far the most important source of Robusta—accounting for roughly 95% of the country’s output and close to 40% of global Robusta supply. These numbers tell one story: Vietnam as a powerhouse of volume. What they obscure are the complexities within, and the individual producers pushing to redefine quality in a system long geared toward scale. Coffee arrived with the French in the late 19th century, initially planted as Arabica in the northern highlands of Tonkin. True expansion came later, in the 1980s, with the government’s Đổi Mới reforms. Land redistribution, infrastructure investment, and commercial incentives drove rapid growth, concentrating production in the Central Highlands—Dak Lak, Lam Dong, Gia Lai—where Robusta thrived. Within a generation, Vietnam vaulted to its place as the second-largest coffee producer worldwide.

An oft-cited quip captures the mindset: coffee here is considered an “industrial product” rather than an “agricultural one.” The phrase reflects a model built on efficiency, consistency, and export volume—values that have propelled Vietnam’s rise, but which also left little room for differentiation or recognition of farmer-level innovation. That perception, however, is changing. Younger producers and progressive suppliers are experimenting with varieties, processing, and market access, reframing Robusta and Liberica not as commodities but as coffees of intent.

This release shows the intent from small farmers to commit to quality and dive into Arabica production with the goal of differentiating themselves in a growing market. This does not come without risk, especially considering the processing involved with co-fermentation:
**Cherries are cleaned, washed then floated before color sorting by machine with final hand selection done by hand on a sorting belt before pulping and placing in shallow fermentation tanks with full mucilage and dried lavender flowers for 100 hours during which time the mixture is regularly stirred to release aromatics. Drying takes place over 15–20 days, rotating from lower layers of raised beds until it reaches 20–25% at which point it is finished on the top layer.

ORIGIN Lam Dong Provence, Vietnam
VARIETALS Bourbon, Catimor, Caturra, Typica
PROCESS Lavender Co-ferment**

Our flavor notes: Cinnamon bun, vanilla, apple cider

Net Wt. 8oz / 250g
100% SPECIALTY GRADE ARABICA COFFEE

ROASTED AND PACKED AT HEARTWOOD ROASTERY, CHAGRIN FALLS, OH