Collection: Honey Process

In the honey process, the coffee cherries are de-pulped, but the mucilage is left on the beans during drying. The level of mucilage left can vary, leading to different types of honey processes (e.g., black honey, red honey, yellow honey). The beans are then dried with this mucilage intact, which contributes to their unique flavor.

Characteristics:

Flavor Profile: Honey process coffee typically tends to have a sweeter, more complex flavor profile with a noticeable balance of fruitiness, mild acidity, and creamy mouthfeel. The mucilage can impart a rich, syrupy sweetness.

Body: Often has a medium to full body, with a smoother texture than the washed method.

Aroma: Can feature a mix of fruity, sweet, and sometimes nutty or chocolatey notes.