Ea Tan
Anaerobic Red Honey
medium roast

Flavors: Brown sugar, dried fruits, chocolate
Terroir: Ea Tan, Krong Nang, vietnam
Producer: Coffeecherry Farms Coop.
Species: Canephora
Variety: Traditional heirloom Robusta Sẻ
Altitude: 800 – 900 m
Process: Anaerobic Red Honey
Roasting: Medium
Net Weight : 220g
100 % robusta coffee

PRODUCER: Coffeecherry Farm (est. 2021) is a quality-focused Fine Robusta producer dedicated to elevating Vietnamese Robusta in the specialty market. Through strict ripe-cherry selection, CQI-aligned processing, and sustainable cultivation practices, the farm has earned multiple national recognitions and supplies specialty partners in Europe, including Don Elephant.

TERROIR: Grown in Ea Tan, Krong Nang (Dak Lak) at 800–900 m on fertile red basalt soils. The volcanic terroir and stable Central Highlands climate promote strong plant health, dense beans, and consistent ripening.

PROCESS: 100% ripe cherries are handpicked, washed, and defect-sorted before undergoing temperature-controlled anaerobic fermentation to a target pH of ~5.0. After pulping with partial (50%) mucilage retention (=Red Honey), the coffee is sun-dried for about 20 days, rested in cold storage for stabilization, and then slowly finished in greenhouse drying to a final moisture of 11.5–12% before export.

CUP PROFILE: Rich brown sugar sweetness supported by notes of dried and tropical fruits, roasted nuts, chocolate, and black tea. Full body, low harshness, and a clean, remarkably smooth finish. Works beautifully as a characterful single origin for espresso and milk bavrage.

Minimum 7 days resting period after roasting date.
We strive to provide coffee that’s both fresh and properly rested, so it’s ready to enjoy as soon as it arrives. Typically, the coffee we ship is between 1 to 15 days old. If you love ultra-fresh beans, just mention it in the order notes at checkout. Our coffee reaches peak flavor between 1 to 8 weeks after roasting, but when vacuum-sealed or frozen, it can stay delicious for 5-6 months or longer.