Honey process

Processing method between washed and natural: the cherry is depulped but some mucilage remains on the bean during drying. Yellow honey (little mucilage) → Red → Black honey (full mucilage).

Background & Context

The honey process is a post-harvest coffee processing method positioned between washed (fully mechanical mucilage removal) and natural (full fruit drying intact). After depulping removes the coffee cherry's skin, a defined percentage of the sticky mucilage — the fruit's sugary, pectin-rich flesh — is deliberately left on the parchment coffee during drying. The percentage of mucilage retained determines the honey classification: Yellow Honey (10–30% retained), Red Honey (50–75%), Black Honey (over 90%). This tiered system was codified primarily in Costa Rica's Tarrazú and Dota regions, where the honey process was developed in the late 1990s and early 2000s at washing stations like Beneficio Dota and Beneficio de Tarrazú. The flavour logic is elegant: the retained mucilage undergoes controlled fermentation during the 2–6 week drying period, generating aromatic compounds that pass through the parchment into the bean. More retained mucilage means more fermentation-derived sweetness and body — a Black Honey approaches a Natural in intensity. Water consumption is 50–80% lower than washed processing, making Honey process an environmentally attractive choice in water-scarce regions.

Practical Use

Identifying a Honey process in the cup: look for sweetness that exceeds what you would expect from a washed coffee, with fruit notes more integrated (less intense) than a full natural. The mouthfeel is typically medium-to-full body. For brewing: Honey coffees are adaptable across brewing methods. For espresso: a Red or Black Honey at 1:2 to 1:2.2 ratio produces exceptional sweetness and body. For filter: brew at 92–94°C, 1:15 ratio for balanced results. When buying: roasters should specify the honey type — 'Yellow', 'Red', or 'Black'.

Related Terms

Related terms: Washed process — full mucilage removal. Natural process — full fruit drying. Mucilage — the component retained in honey processing. Fermentation — active during honey drying. Costa Rica — birthplace of honey process.