Vietnam Zanya Pink Honey
Discover a unique coffee that made its way from the Vietnamese mountains straight into your cup. Vietnam Zanya is processed using the unconventional Pink Honey method, carefully developed and refined by Slovak grower Marián Takáč. This innovative process imparts an exceptional depth and sweetness to the coffee that cannot be found anywhere else in the region.
Flavor Profile: Expect notes of salted caramel, delicate honey, and roasted peanuts, harmonizing into a delicious, balanced cup. The Catimor varietal reveals its full potential here—a rich flavor and an unforgettable finish.
This coffee is more than just a specialty batch—it is the result of innovation and dedication. And what makes it even more exceptional? We are the only ones offering it in Slovakia. An ideal choice for those seeking new tasting experiences in their cup—Vietnam Zanya is a must-try for every adventurous coffee lover.
- Basic information
- Customer reviews
- Recommended espresso recipe
Country of origin: Vietnam
Created by potrace 1.16, written by Peter Selinger 2001-2019
Region: Lan Biang
Created by potrace 1.16, written by Peter Selinger 2001-2019
Farmer: Marián Takáč
Created by potrace 1.16, written by Peter Selinger 2001-2019
Altitude: 1 800 m a.s.l.
Composition: 100% whole bean coffee
Created by potrace 1.16, written by Peter Selinger 2001-2019
Coffee variety: 100% Catimor ARABICA
Created by potrace 1.16, written by Peter Selinger 2001-2019
Process: Pink Honey
Created by potrace 1.16, written by Peter Selinger 2001-2019
Sourcing: Direct trade – from the farmer
Created by potrace 1.16, written by Peter Selinger 2001-2019
Flavor: salted caramel, honey, roasted peanuts
Vietnam Zanya Pink Honey
Lever espresso machine
Lever espresso machineBrew ratio (dose, yield, time): The most commonly used ratio for espresso is 1:2 to 1:2,5 (coffee:water), with a time of approximately 20-25s
- Step 1: Weigh out the freshly ground coffee (e.g., 14g)
- Step 2: Pour the coffee into a clean, dry portafilter, distribute evenly, and tamp
- Step 3: Always flush hot water through the group head before and after extraction, insert the portafilter, and start extraction
- Step 3: "Run" the resulting cup extraction on a scale; if using 14g of coffee and a 1:2,5 brew ratio, the yield should be 35g in 20-25 seconds.
A quick tip in conclusion: If the espresso extracts too quickly, choose a finer grind. If the espresso extracts too slowly, choose a coarser grind instead. There is no one-size-fits-all recipe for espresso; every coffee requires a different approach. When dialing in the right recipe for your coffee, avoid changing all parameters at once (time, dose, yield). Always adjust only one variable at a time and observe the flavor changes.
Automatic coffee machine
Automatic coffee machineEvery automatic coffee machine has its own preset settings that you do not need to worry about. Usually, pressing a button is all it takes.
We recommend using filtered water, which will enhance the coffee's flavor by 100%
Moka pot / Bialetti
Moka pot / BialettiPreheat the water you will use in a kettle to avoid an unnecessarily long boiling process when brewing coffee
Use a slightly coarser grind than for espresso
- Step 1: Pour heated water into the bottom chamber of the moka pot just below the valve
- Step 2: Fill the filter basket completely with freshly ground coffee, do not tamp
- Step 3: Assemble all parts of the moka pot and place it over the heat
- Step 4: When you hear a gentle "gurgling" sound, the coffee is ready.
- Step 5: Cool the bottom chamber of the moka pot to stop the extraction process
A quick tip to conclude: Keeping your moka pot clean is essential; be sure to rinse it thoroughly after each brew. If residue builds up in the moka pot, it can impart an undesirable bitter taste to your coffee. If your coffee spluttered out too quickly, you likely brewed it over too high a heat. Lower the heat for a smooth extraction and a well-rounded, complex flavor. Enjoy:)
An interesting coffee in terms of flavor, but I keep wondering whether it is suitable for espresso. So far, I haven't been able to dial in the parameters without significant channeling. I've already tried finer and coarser grinds, 15 – 18 – 20g, but with minimal difference – channeling is still present. Roast date 8. 10. 2025. This has happened to me with maybe only 2 other coffees over the last 2-3 years. I'll keep playing around with it until the coffee runs out. But I'm sorry that /so far/ I can't seem to get more out of it.
*Of course, I know how to pull a decent basic espresso, and my equipment should be sufficient (Lelit Bianca + Eureka Mignon Specialita), but I'm no barista. I haven't tried pre-infusion with this coffee yet, and/or I'll probably need to play with the pressure profile – something like 0-10s: 2 bar, 10-20s: 6 bar, followed by 8-9 bar.. But a 250g bag probably won't be enough for that kind of experimenting 🙂
An interesting coffee in terms of flavor, but I keep wondering whether it is suitable for espresso. So far, I haven't been able to dial in the parameters without significant channeling. I've already tried finer and coarser grinds, 15 – 18 – 20g, but with minimal difference – channeling is still present. Roast date 8. 10. 2025. This has happened to me with maybe only 2 other coffees over the last 2-3 years. I'll keep playing around with it until the coffee runs out. But I'm sorry that /so far/ I can't seem to get more out of it.
*Of course, I know how to pull a decent basic espresso, and my equipment should be sufficient (Lelit Bianca + Eureka Mignon Specialita), but I'm no barista. I haven't tried pre-infusion with this coffee yet, and/or I'll probably need to play with the pressure profile – something like 0-10s: 2 bar, 10-20s: 6 bar, followed by 8-9 bar.. But a 250g bag probably won't be enough for that kind of experimenting 🙂