What is red honey processing?

Red honey processing is a honey variant in which approximately 50% of the mucilage is left on the bean after pulping. The name comes from the reddish colour the mucilage turns as it oxidises during drying - deeper than yellow honey, lighter than black.

To achieve red honey, producers typically dry the coffee under partial shade, slowing the process down and increasing humidity around the drying beds compared to yellow honey. The extended drying time - often 2-3 weeks - allows more fermentation activity in the mucilage and more intense interaction between the remaining fruit sugars and the bean.

In the cup, red honey sits noticeably further from washed processing than yellow honey. Expect more pronounced sweetness, fuller body, and a more evident fruit character - dried fruit, stone fruit, or jam-like qualities depending on the origin and varietal. It requires more careful management than lighter honeys to avoid mould or over-fermentation, and is best suited to buyers who want honey character with more presence than white or yellow can provide, without committing to the intensity of black honey.