Hồng Hào #00102

With the Hồng Hào (which means “rosy” in English), Marian at Zanya Coffee innovates the so-called honey processing. While many are familiar with the terms Yellow, Red, or Black Honey, a new term has now been created: “Pink Honey”. But what does it mean?

This exceptional coffee was fermented anaerobically as cherries for 60 hours and then directly depulped. Afterwards, the coffee seeds, along with the sugary mucilage, were spread out on drying beds. Due to the anaerobic fermentation, the parchment under the coffee cherry takes on a pink hue. Not only a visual highlight but also convincing in taste: a creamy body meets floral aroma and flavor notes of fresh guava, butter biscuit and forest honey making it ideal for a true specialty espresso.

This new method of processing came about due to unexpected rainfall in Lang Biang. Marian had to make a quick change of plans, as a Natural takes almost twice as long to dry as a Honey. After fermentation, he decided to depulp the coffee. We are excited to present this great experimental coffee to you.