Honey processing sits between washed and natural processing, striking a balance between sweetness, body, and clarity. Instead of fully washing away the sticky mucilage—the sticky layer surrounding the bean—producers leave some of it intact as the coffee dries. This small change makes a big difference, influencing flavour, texture, and complexity in ways that have made honey-processed coffees some of the most intriguing in the world.
But honey processing wasn’t born out of experimentation alone—it was a necessity. In 2008, after a major earthquake, the Costa Rican government imposed strict water usage restrictions. For coffee producers, this meant rethinking traditional washed processing, which relies heavily on water. The solution was honey processing, a method that drastically reduced water consumption while unlocking new dimensions of flavour. What started as an adaptation soon became a signature of Costa Rican coffee, capturing global attention and setting a new standard for innovation.
The Different Shades of Honey Processing
Honey processing comes in different forms, each defined by how much mucilage is left on the bean. The more mucilage retained, the richer and sweeter the coffee.
- Black Honey: The most mucilage remains, producing deep, fruit-forward flavours with a full body.
- Red Honey: Slightly less mucilage, creating a syrupy, smooth cup with rich sweetness.
- Yellow Honey: About half removed, leading to a lighter body with floral and delicate fruit notes.
- Golden Honey: Minimal mucilage, bringing crisp, citrusy flavours with a clean finish.
- White Honey: Almost fully washed, offering a bright, clear cup with refined sweetness.
Why Farmers Choose Honey Processing
For many producers, honey processing is about more than just taste—it’s a practical choice. Unlike washed processing, which uses large amounts of water, honey processing is far more sustainable. In regions where water is scarce, this method offers a way to reduce waste without sacrificing quality.
It’s also more predictable than natural processing, which can be prone to mould and fermentation issues. By controlling how much mucilage stays on the bean and adjusting drying conditions, farmers can achieve consistent results while still developing unique flavours.
Costa Rica may have pioneered honey processing, but its impact has spread far beyond. Today, coffee producers across Central and South America, and even parts of Africa and Asia, have embraced and adapted the technique, each adding their own approach to this ever-evolving process.
Across our offer list, we have a wide range of honey-processed coffees, each with its own distinct character. To highlight this diversity, here are three that showcase just how much variety this method can bring.
