Description
A Vietnamese Arabica fermented as whole cherries for 80 hours under low-oxygen conditions, then depulped and dried with mucilage retained. “Pink honey” refers to the pink hue of the parchment, not added honey or a standard processing category.
Why it is called pink honey
The name comes from the parchment’s pink hue after the cherries are depulped. It is the name for this particular lot’s method, rather than a standard processing category. Honey refers to sticky fruit mucilage left on the parchment; no honey or pink coloring is added.
The 80-hour fermentation
Cherries are selected, washed and floated to remove unsuitable fruit. The whole cherries then ferment for 80 hours in a low-oxygen environment. Shallow tanks and stable temperatures help the fermentation progress evenly through the lot.
Careful drying
After fermentation, the cherries are depulped but the mucilage stays on the parchment. The coffee is turned repeatedly on drying beds while the producer watches its progress. Fermentation can continue during this stage, so careful drying helps preserve balance and avoid excessive fermented flavors.
In the cup
The listed tasting notes are peach, caramel and green tea. The producer also describes candy-like sweetness, cocoa depth, fruit, a smooth body and a juicy mouthfeel. Farouk Café will confirm the final notes after roasting and tasting the production lot.
How anaerobic and honey processing work: Coffee Processing Guide.
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