Coffee Processing Methods: Honey Processed

July 06, 2021

 

This method originated in Brazil in the 1950s. The fruit is pulped (like the wet process) and then laid out to be sun-dried. These beans are named “Honey Coffee” due to the sweetness of their flavoring and the stickiness of the mucilage during drying. Honey processing takes a longer time, delicate work, and more manpower. Farmers adopted it after seeing consistent improvements in coffee bean quality.

You can find yellow, red, and black color honey processed coffee. The color depends on how much mucilage remains - 80% called Black honey, 60% called Red honey, and 20% called Yellow honey.

Using the honey process method is less over-fermentation which is better than the natural process. The sweetness and body are enhanced by sugars in the flesh. There is less flesh surrounding the beans.



Also in Did Brew Know

Mardi Gras and Coffee in New Orleans
Mardi Gras and Coffee in New Orleans

February 28, 2022

Mardi Gras is almost here! How are you celebrating? We think a little history of coffee and New Orleans is in order. Let's get ready for Mardi Gras from New Orleans!
Read More
Coffee Processing Methods: Wet-hulled
Coffee Processing Methods: Wet-hulled

December 21, 2021

This process is also known as the ‘semi-washed’ process. The outer skin is removed, similar to the washed processing method, but the mucilage remains on the parchment and is ...
Read More
washed coffee precessing methods pour over coffee coffee beans wabi news wabi knowledges
Coffee Processing Methods: Washed

July 06, 2021

Before beans are dried, the outer skin or pulp of the coffee cherries is removed. Afterward, the de-pulped beans are fermented for 12 - 48 hours in water ...
Read More
Spin to win Spinner icon