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Specialty Robusta

Anaerobic Honey Robusta

Coming SoonLimited Lot

Price to be determined

Preview only. This coffee cannot be ordered yet; price and release details are confirmed once the lot is secured.

  • Whole bean · final roast profile to be determined
  • 250 g (8.8 oz), proposed size pending packaging approval

A limited honey-processed Robusta with cocoa, sweetness and tropical fruit notes. Final Farouk tasting notes pending.

Country
Vietnam
Region
Buôn Ma Thuột region (planned sourcing; final lot to be confirmed)
Species
Robusta
Variety
Original Sẻ and TR4 (supplier sheet)
Process
Honey with anaerobic fermentation; the supplier describes 3–5 days of raised-bed drying before a 7–10 day anaerobic stage About this process
Harvest
To be confirmed for the purchased lot
Supplier cup notes
Cocoa, creaminess, dark chocolate, tropical fruit, sweetness, dried fruit; a separate sample assessment lists brown sugar, cacao nib, candied pecan, cedar and tobacco
Specifications
Screens 14, 16 and 18; stated maximum moisture 12.5%. Supplier criteria, not a test result for Farouk inventory.
Categories: ,

Description

A Vietnamese Robusta depulped with mucilage retained, partially dried, then fermented in a low-oxygen environment before final drying. Farouk Café will set final tasting notes after roasting and cupping its actual production lot.

How honey and anaerobic processing work: Coffee Processing Guide.

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Brewing suggestions

Pour over

1:16

15 g : 240 mL

Clean, balanced and expressive.

French press

1:15

30 g : 450 mL

Rich, full-bodied and smooth.

Espresso

1:2

18 g ground coffee → 36 g espresso

Bold and concentrated. For milk drinks, dial slightly stronger to taste.

Adjust to taste.

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