10/04/2026
Pink Honey Catimor - Zanya Farm, Lâm Đồng, Vietnam.
There’s a quieter side to Vietnamese coffee, one that isn’t bold and heavy, but delicate, bright, and full of clarity.
Grown in the highlands of Langbiang at 1400–1500 masl, this lot from Zanya Farm reflects a new generation of Vietnamese producers redefining what Arabica from Vietnam can be. Working closely with K’Ho growers and focusing on small-batch, quality-driven processing, every step is guided by intention.
The pink honey process is where it becomes truly distinctive. After careful cherry selection, the coffee undergoes 80 hours of anaerobic fermentation in a controlled environment, before being depulped and dried slowly with the mucilage still intact. During this stage, the parchment develops a subtle pink hue, a natural expression of the process.
In the cup, it’s soft yet expressive: a silky body, gentle sweetness, and a bright, juicy acidity. Expect notes of green apple, mixed berries and cranberry, layered into a clean and silky finish.
It’s the kind of coffee that invites you to slow down, to pay attention, to taste more closely, and to discover a different side of Vietnamese coffee.
Brew it as a pour-over and let it unfold.
Available now at ZerotoOne.
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