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Natural Catimor

Natural Catimor

£12.90 GBP
£12.90 GBP
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Natural Catimor from Zanya farm is a vibrant Vietnamese Arabica crafted for home brewers who enjoy their coffee black — whether pulled as espresso, brewed in a moka pot, or prepared slowly with a Vietnamese phin brewer.

With natural processing that highlights clarity and sweetness, it offers expressive notes of Cranberry, Dark Beer, Lime Cordial that stays balanced across brewing styles.

A versatile, expressive coffee designed for those who appreciate a classic and well-defined cup.

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Information

  • Varietal

    Catimor

  • Process

    Natural

  • Farm, Origin, Country

    Zanya Farm, Lam Dong, Vietnam

  • Altitude

    1400-1500 masl

  • Roasting Level

    Medium Light

  • Tasting Note

    Cranberry, Dark Beer, Lime Cordial

About The Farm

Zanya Coffee Langbiang, Lâm Đồng is a quality-driven producer based in the high mountain foothills of Langbiang, where cool climate and volcanic soil create exceptional conditions for Arabica. Beyond their own farm, Zanya works closely with K’Ho village growers - purchasing ripe cherries directly and elevating them through meticulous, small-batch processing. Zanya is known for a wide range of experimental processes, designed to explore new expressions of Vietnamese Arabica while maintaining clarity and balance.The result is a vibrant, fruit-forward cup that reflects both the terroir of Langbiang and the progressive spirit of the producers behind it.

Brewing Guide

  • Equipment

    Espresso machine

  • Grind Size

    Fine grind

  • Dose/Yield

    16.5/38g

  • Extraction Time

    34 seconds

    • Note

    This coffee is designed to highlight clarity, brightness, and balance. It performs best with a classic extraction that lets the fruity acidity and sweetness shine without pushing bitterness. For espresso, aim for a balanced shot to keep the cup lively and controlled. For long black, brew the espresso with a slightly shorter ratio , then add hot water to preserve clarity and body. In milk, use a single shot espresso to maintain balance with natural milky sweetness. If the cup tastes sharp, grind slightly coarser or increase the yield. If it feels flat, grind slightly finer or increase the brewing temperature.