THE STORY BEHIND THE CONNECTION:
Our relationship with Zanya started back in 2024 through my good friend Paul, who works with Cumpa (the green coffee importer that imports Zanya's coffee to Germany).
I spent a day with them at their processing station near Lang Biang mountain in Da Lat. It was outside of harvestin g Seeing how they worked and how much care went into every step, I knew right away that I wanted their coffee at my future roastery. We kept in touch, I cupped their coffees season after season, and was constantly impressed by how consistent their quality was. Every year there are slight improvements in their processes, new ventures like the recent opening of their own coffee shop in Vietnam or their own prodcution of cocoa and chocolate.
WHO THEY ARE:
Zanya is run by Lim and Marian. They met years ago when Marian was visiting Vietnam and now have kids together. The name "Zanya" represents strength and beauty—a nod to the matriarchal traditions of the K'Ho people, where women hold a central role in both family and community life. Because Lim belongs to that minority, all their work is centered around porducers that also belong. By working this way, the can keep a very familiar level of communication, ensure a joint sense of pride for quality and make sure the value created goes back into their own community. While Vietnam is best known for commercial Robusta, Marian and Lim are focused entirely on high-elevation Arabicas (like Bourbon, Typica, and Caturra) grown in the volcanic soil of the Central Highlands.
WHAT MAKES THEIR WORK SPECIAL:
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Local Focus & Fair Pay: Traditionally, many farmers in the area had to sell picked cherries at low prices to middlemen. By processing and selling specialty micro-lots directly, Marian and Lim help ensure stable, fair income for their family and neighboring K'Ho farmers.
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Protecting Land & Tradition: As development creeps into the region, Zanya works to preserve K'Ho cultural heritage and native ecosystems through sustainable, biodiversity-focused farming.
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Mastery of Processing: Marian is meticulous about processing. Whether it’s clean washed lots, sweet honeys, or experimental anaerobics, their coffees showcase a side of Vietnamese terroir that surprises almost everyone who tries it.
Having spent time on the ground with Marian and Lim, we're really proud to share their hard work with you here at Avéc.