The Honey Process combines elements of the Natural and Washed methods. Here, the mucilage (fruit pulp) remains on the bean, allowing sugar and organic compounds to penetrate the bean during drying.
Why do sweet and creamy notes arise?
The sugars in the mucilage are absorbed into the bean during slow drying. This creates a natural sweetness, a creamy body and a milder acidity compared to the washed method.
Timeline:
- Harvest: Ripe cherries are harvested.
(Duration: 1 day) - Pulps: The pulp is removed mechanically, but the mucilage remains.
(Duration: Several hours) - Drying: The beans dry in the sun for 1–3 weeks. The duration depends on how much mucilage remains
- White Honey: Little mucilage, quick drying.
- Black Honey: Lots of mucilage, slower drying.
Taste:
- Sweetness: The sugar in the mucilage gives the coffee caramel and honey notes.
- Creamy body: The sugar structure provides a full texture.
- Milder acidity: Less acidity due to the sweetness of the mucilage.
Conclusion:
Ideal for lovers of sweet, complex coffees. The Honey Process combines balance with innovative processing.