Honey Process Coffees

The Honey process has gained popularity, especially in Costa Rica, as a variation of the Pulped Natural method. It involves depulping the coffee cherry and drying the seed with some or all of its fruit mucilage. This process combines the desirable attributes of Natural coffees with a faster drying time and reduced risks of defects. In Costa Rica and other regions, producers manipulate the mucilage and drying to achieve different Honey levels, resulting in distinct flavor profiles. The Honey process offers efficient drying and unique flavors but requires additional labor and may have uneven appearances compared to Washed coffees.
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What is Honey Process Coffee

Where did the honey coffee process originate?

The honey process originated in Brazil and Costa Rica and is prominent throughout Central American coffee-producing countries.

What does honey process coffee taste like?

By retaining the pulp while drying, the Honey process enhances the sweetness and body of the coffee flavor. The amount of pulp left influences the taste of the final product. Some coffees have flavors reminiscent of dried fruits, while others exhibit a more pronounced acidity. Nevertheless, Honey processed coffees are generally known for their delightful sweetness, showcasing fruity, pulpy, and jammy notes, as well as caramel-like sweetness and nutty undertones.

Does honey coffee involve fermentation?

Yes, the fermentation process takes place continuously during the drying phase until the coffee seeds reach a moisture content of 11%.

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