Honey Process

Named for the sticky "honey-like" mucilage left on the bean, this hybrid method sits between the washed and natural processes. Roasters and producers use this technique to find a perfect balance between fruit sweetness and clean acidity.

While originated in Costa Rica, the honey process has gained massive popularity across Mexico and Guatemala as a way to add value and distinct flavour profiles to specialty lots.

Profile:

Honey processed coffees are known for their creamy mouthfeel and a sweetness that resembles honey or cane sugar. They offer more body than a washed coffee but maintain more clarity and acidity than a full natural.

Main Steps:

Removing the cherry skin while leaving a specific percentage of the mucilage attached to the bean.
Categorizing the process as White, Yellow, Red, or Black Honey based on how much fruit remains and how much sunlight it receives. The White honey process is the closest to the Washed process, while the Black Honey Process is most similar to the Natural process.
Spreading the sticky beans on drying beds where they must be moved constantly to prevent clumping.
Managing the fermentation speed by controlling the depth of the layers on the drying beds.
Final drying and resting before the parchment is removed for export.

Featured Honey Process Coffees

Now that you’ve discovered what makes Honey coffee unique, experience it for yourself. These seasonal lots represent our freshest arrivals, showcasing the distinct characteristics of the Honey process method.

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