This method originated in Brazil in the 1950’s. The fruit is pulped (like the wet process) and then laid out to be sundried. These beans are named “Honey Coffee” due to the sweetness of their flavouring and the stickiness of the mucilage during drying. Honey processing takes longer time, delicate work and more manpower. Famers adopted it after seeing consistent improvements in coffee bean quality.
You can find yellow, red and black colour honey processed coffee. The colour depends on how much mucilage remains - 80% called Black honey, 60% called Red honey and 20% called Yellow honey.
Using honey process method is less over-fermentation which is better than natural process.The sweetness and body are enhanced by sugars in the flesh. There is less flesh surrounding the beans.