Contrary to what the name might suggest, honey-processed coffee has nothing to do with adding honey to the beans. The term comes from the sticky, sweet mucilage layer that clings to the coffee bean after the cherry’s skin is removed. In Spanish, this mucilage is often called "miel" (honey), which inspired the name of the process.

The honey process falls between the washed and natural methods. It involves mechanically removing the cherry’s outer skin while leaving varying amounts of mucilage on the bean. These beans are then dried without being fermented or washed further, allowing the natural sugars to influence the final flavor.

Honey-processed coffee isn’t one-size-fits-all. The amount of mucilage left on the beans determines the drying time, flavor intensity, and even the color of the beans during processing. Let’s break down the key types:

White Honey

• Mucilage Removed: 75-100%
• Drying Time: Shortest among honey processes.
• Flavor Profile: Crisp, clean, and closer to washed coffees, with mild sweetness and subtle acidity.

Yellow Honey

• Mucilage Removed: 50-75%
• Drying Time: Moderate.
• Flavor Profile: Floral, buttery, and smooth, often with notes of vanilla and nougat. Perfect for espresso or pour-over.

Red Honey

• Mucilage Removed: 0-50%
• Drying Time: Longer than yellow honey.
• Flavor Profile: Rich and syrupy, with vibrant fruit-forward notes and balanced acidity. Great for those who enjoy complexity in their cup.

Black Honey

• Mucilage Removed: Minimal.
• Drying Time: Longest, sometimes doubling that of yellow honey.
  

Flavor Profile: Full-bodied with deep, jammy sweetness, dried fruit flavors, and lower perceived acidity. A treat for espresso lovers seeking bold, layered flavors.

Honey processing demands skill and precision. Leaving mucilage on the beans increases the risk of over-fermentation and spoilage, particularly in humid climates. Producers must carefully control drying times and conditions to ensure the beans develop their intended flavor profiles.

While honey processing uses less water than the washed method, it’s still more labor-intensive than the natural process. This extra effort often results in higher costs, but the unique flavors make it a favorite among specialty coffee enthusiasts.

Honey-processed coffee offers the best of both worlds: the clean acidity of washed coffees and the rich, fruity sweetness of natural coffees. For those who love nuanced, well-rounded flavors, honey-processed beans can be a revelation.

If you’d like to explore the differences between washed, natural, and honey processes, be sure to check out our earlier blog post. It’s a great primer for understanding the journey from cherry to cup.

Whether you’re a seasoned coffee enthusiast or just starting to explore specialty coffee, honey-processed beans are worth seeking out. Their ability to combine the best elements of washed and natural coffees results in a versatile, flavorful brew that’s as delightful as it is intriguing.

So the next time you’re browsing for coffee, look for honey-processed options – your taste buds will thank you!

Stay caffeinated and curious,

The Farstad & Co. Team