SAIGON HONEY
SAIGON HONEY
SAIGON HONEY
SAIGON HONEY

SAIGON HONEY

Bold, chocolate & honey sweetness

94 Reviews

Processing

Honey

Medium dark roast

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Grind size is selected based on your preferred brew method. Have a grinder? Choose Whole Beans for the freshest flavor.

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QUANTITY GUIDE

BREW METHOD 12 OZ 24 OZ 36 OZ
POUR OVER (20-22 g/cup) 15 cups 31 cups 46 cups
FRENCH PRESS (30 g/cup) 11 cups 23 cups 34 cups
ESPRESSO (20 g/cup) 17 cups 34 cups 51 cups
AEROPRESS (16 g/cup) 21 cups 43 cups 64 cups
DRIP (41 g/cup) 15 cups 31 cups 46 cups

Give your customers further information about choosing the correct size.

What makes it special?

Saigon Honey is our signature espresso—a modern take on traditional Vietnamese coffee. Made from 100% honey-processed Robusta grown at 1,200 meters in Vietnam's Central Highlands, it delivers a rich body, thick crema, and natural sweetness with every cup. 12 oz bag, whole bean coffee.

THE EXPERIENCE

THE EXPERIENCE

Expect an espresso that's bold without being harsh. Rich dark chocolate, smooth caramel, and gentle honey-like sweetness come together in a full-bodied cup with thick crema and a long, clean finish. It's the kind of coffee that's just as enjoyable on its own as it is with milk.

Roast Story

Medium-dark roasts are often mistaken for burnt coffee. In reality, when exceptional beans are roasted with precision, they create a sweeter, fuller-bodied espresso with lower acidity and a smoother finish. That's why we chose this profile for Saigon Honey—to highlight Robusta's natural richness, not hide it.

Behind the Flavor

Made from 100% premium Robusta grown at 1,200 meters in Vietnam's Central Highlands and carefully processed using the honey method. This process preserves more of the coffee's natural sugars, creating a richer body, thicker crema, and a smooth sweetness that balances Robusta's bold character.

Signature Blends Brew Guide

Brew Time

Brew Time

25–30 seconds

Grind Size

Grind Size

Extra-fine

Coffee Dose

Coffee Dose

20 g

Water Amount

Water Amount

Yields 40 g

1. Preheat Your Machine

Make sure your espresso machine is preheated at least half an hour before brewing.

2. Remove the Portafilter

Remove the portafilter from the group head and rinse the group head.

3. Grind Your Coffee

Grind your coffee to a medium grind.

4. Level the Grounds

Use your finger or distribution tool to level the grounds in the portafilter basket for even distribution.

5. Tamp the Grounds

Angle your arm at 90 degrees and tamp evenly.

6. Prepare Your Setup

Place the portafilter into the machine and a demitasse cup on the drip tray.

7. Pull Your Shot

Depending on the coffee and the profile you’re trying to achieve, shots should take between 25 and 30 seconds to pull. You get the best results if you measure your yield onto a scale.

8. Enjoy

Pour the coffee into your favorite mug and enjoy. If you brewed into a mug, give it a stir before drinking.

Brew Time

Brew Time

4–6 minutes

Grind Size

Grind Size

Medium-coarse

Coffee Dose

Coffee Dose

59 g (half pot)

Water

Water

6 cups (half pot)

1. Heat Your Water

Heat at least 350 g water to 195–205ºF. Darker roasts brew best at the cooler side of the spectrum, while lighter roasts take hotter water.

2. Grind Your Coffee

Grind your coffee to a medium grind.

3. Preheat Your Machine

Make sure your espresso machine is preheated at least half an hour before brewing.

4. Wait for the Finished Cup

Allow all the water to pass through the dripper into the carafe. Total brew time — depending on coffee, roast level, and grind — can take anywhere from 2:30 to 3:30 minutes.

5. Enjoy

Pour the coffee into your favorite mug and enjoy. If you brewed into a mug, give it a stir before drinking.

Brew Time

Brew Time

1:45–2:15 minutes

Grind Size

Grind Size

Medium-fine

Coffee Dose

Coffee Dose

20–27 g

Water Amount

Water Amount

200 g

1. Heat Your Water

Heat at least 250 g water between 200ºF and 210ºF and grind your coffee to a medium grind.

2. Prepare Your Carafe

Add approximately 75 g of ice to a carafe and set the dripper on top of the carafe.

3. Bloom Your Grounds

Add your coffee to the filter sitting inside your dripper. Shake gently until level.

Start your timer and scale at zero. Beginning in the center of the grounds, pour a spiral pattern: three laps out then three laps in, until you reach 50 g on the scale.

You’re aiming to finish this pour in 10 seconds.

4. Begin Your First Pour

At 40 seconds, beginning in the center of the grounds, pour a spiral pattern: four laps out then four laps in, until you reach 120 g on the scale.

You’re aiming to finish this pour in 10 seconds.

5. Begin Your Final Pour

At 1:10 mintues, beginning in the center of the grounds, pour a spiral pattern: four laps out then four laps in, until you reach 200 g on the scale.

You’re aiming to finish this pour in 10 seconds.

6. Wait for the Finished Cup

Allow all the water to pass through the dripper into the carafe. Total brew time — depending on coffee, roast level, and grind — can take anywhere from 1:45 to 2:15 mintues.

7. Enjoy

The ice should be fairly melted, diluting coffee to its desired strength. Pour your coffee over a glass with ice and enjoy.

What You’ll Need

10 OZ PHIN FILTER

10 OZ PHIN FILTER

WHAT MAKES OUR COFFEE SPECIAL?

Vietnamese Climate & Volcanic Soil

The altitude, climate, and volcanic soil of Lam Dong, VietNam create coffee with natural sweetness and remarkable balance.

Crafted with Care

We harvest only ripe coffee cherries, then process them with care to preserve their natural sweetness and character.

Roasted Fresh Every Week

Small-batch roasted every week, so every bag reaches you at its freshest.
WHAT MAKES OUR COFFEE SPECIAL? WHAT MAKES OUR COFFEE SPECIAL?

THIS IS HOW WE COMPARE

Other Brands
Coffee of the Vietnam origin
Fresh roasted robusta coffee
maybe
Robusta cold brew
Head roaster is SCA Levels
maybe
Flavor profile
Smooth, bold, chuggable
Varies - acidic and sour