What is the Honey Process?

The Honey process strikes a perfect balance between the washed and natural methods, capturing the best of both worlds. Despite what the name might suggest, no actual honey from bees is used in this method. Instead, the name comes from the sticky, amber-like texture of the coffee seed during its drying phase.

The process begins right after harvesting, where the coffee cherries are de-pulped to remove their outer skin. However, unlike the washed process, the beans skip the fermentation tanks entirely. Instead, a specific portion of the sugary, fruit mucilage is left securely on the bean. The coffee is then immediately moved to raised beds or patios to dry under the sun. This allows the seed to slowly absorb complex organic sugars during dehydration, bridging the gap between fruit-forward profiles and clean terroirs.

What to Expect in Your Cup?

When you brew a honey-processed coffee, you are in for a beautifully balanced experience. Because some of the fruit sugars remain on the bean during drying, these coffees develop a heightened sweetness and a notably juicier, creamier body than standard washed coffees. Expect a remarkable aromatic complexity, with tasting notes often leaning toward honey, brown sugar, stone fruits, and sweet citrus. It retains a crisp, pleasant acidity while coating your palate with a velvety, syrupy mouthfeel.

Challenges at the Farm?

While the results are spectacular, the Honey process is incredibly labor-intensive and demanding for producers. Because the mucilage is extremely sticky and packed with sugars, the beans are highly prone to clumping together, attracting insects, or developing mold. Workers must rake and turn the coffee beans almost constantly—sometimes every hour during the first few days—to ensure even drying. Furthermore, the producer must precisely control the airflow and humidity; a single day of bad weather can ruin an entire boutique micro-lot.