Honey

Honey processing is a unique method of coffee production where some of the fruit’s flesh and mucilage (the sticky, sugary layer around the bean) is intentionally left on the beans as they dry. This process sits somewhere between the washed (or wet) process and the natural process, resulting in a distinctive set of flavours and textures. Depending on how much of the mucilage is retained, honey-processed coffees can have varying taste profiles, often with a delightful sweetness and a rich body. These coffees can bring together the best aspects of both natural and washed methods: the full-bodied, smooth mouthfeel of a natural coffee, combined with the crisp clarity and bright acidity that’s typical of a washed coffee. It’s this balance that makes honey processing stand out, offering a diverse and intriguing flavour experience.

Honey processing is divided into several categories, each named after different colours. These colour labels represent how much mucilage is left on the beans during the drying process. The more mucilage that’s retained, the deeper and sweeter the flavour tends to be.

• Black Honey: The most mucilage is left intact in this method, with none removed. Black honey beans are dried quickly, often covered to promote fermentation. The result is a coffee that’s rich, full-bodied, and often has complex fruity or pulpy flavours.
• Red Honey: In this variation, about 25% of the mucilage is removed, leaving a more pronounced sweetness. Red honey coffees are typically dried uncovered, giving them a syrupy, sweet profile that makes them incredibly smooth.
• Yellow Honey: Around 50% of the mucilage is removed h