Honey processed coffee

Honey processed coffee has become increasingly popular among coffee connoisseurs who are looking for a balanced taste experience between the washed and the natural coffee. The method, which was developed in Costa Rica, involves removing only the outer skin from the coffee bean but leaving the sticky pulp (mucilage) behind during drying. The name comes precisely from this sticky layer that resembles honey, but no actual honey is used in the process.

There are four main varieties of honey process, which are categorized by how much mucilage is left on the bean:

• White honey - where 80-100% of the mucilage is removed
• Yellow honey - where 50-75% of the mucilage is removed
• Red honey - where 0-50% of the mucilage is removed
• Black honey - where almost all the mucilage is left behind

When the bean dries with this layer, a mild fermentation takes place that gives an exciting flavor profile. On the coffee table, we often find notes of honey, sweet berries and a creamy mouthfeel that lies between the cleanness of washed beans and the fruitiness of dried berries. The more mucilage left behind, the more intense these flavors will be. The process requires great skill and careful monitoring to get the right results.

At the company, processed honey is a popular alternative when we want something between the classic washed and the more wild berry dried. It is excellent both as brewed coffee and in espresso blends where it contributes natural sweetness and body.

When brewing honey processed coffee, we recommend that you follow your usual brewing routines, but be aware that the extraction time may need to be adjusted slightly as these beans often have a different density than washed coffee.