Marian and Lim call this processing pink honey.
After depulping the cherries while retaining their sticky mucilage, the coffee undergoes a controlled 80-hour anaerobic fermentation in shallow tanks. By keeping the tanks relatively shallow and maintaining a stable temperature environment, the processing ensures even fermentation from top to bottom while giving them precise control over flavor development.
The parchment—which takes on a distinct pink hue from the retained mucilage—is then transferred to drying beds where active fermentation continues. The coffee is moved multiple times a day to manage the ongoing fermentation, prevent over-fermentation, and deliver an evenly dried, pristine product with a signature flavor profile.