Honey Process

Honey Process Coffee

The honey process is a post-harvest method where coffee cherries are de-pulped, but the mucilage—a sticky, sugar-rich layer surrounding the bean—is left intact during drying. The amount of mucilage retained varies, resulting in different classifications such as black honey, red honey, or yellow honey, each influencing the final flavor profile differently.

Beans are dried with this mucilage layer for an extended period, typically on raised beds or patios. This process requires careful monitoring to prevent unwanted fermentation while allowing controlled sugar absorption into the bean. The result is a coffee that falls between washed and natural processing in terms of flavor intensity and clarity.

Flavor Characteristics

Honey process coffee typically presents enhanced sweetness and complexity compared to washed coffees. The retained mucilage contributes syrupy sweetness and can develop fruity notes alongside mild acidity. The body is generally medium to full, with a smoother, creamier texture than washed coffees but more clarity than natural process.

Common flavor attributes include fruit-forward sweetness, sometimes accompanied by nutty or chocolate undertones. The processing method emphasizes balance rather than the pronounced brightness of washed coffees or the heavy fruit notes of natural process.

Our Honey Process Coffees

Our honey process selections are sourced from Colombian farms in Risaralda where producers have adapted this technique to local conditions. Each lot is processed with attention to drying time and mucilage retention to achieve consistent quality and flavor development.