Honey Process

The name comes from the sticky sensation that is generated in the grains during the process. In many respects, this type of coffee is the intermediate between a washed coffee and a natural one, it is fruity but not as much as a natural one.

The honey process is very similar to washing with the difference that the mucilage, the membrane that covers the coffee bean, is not removed.

The parchment is not removed either (membrane between the mucilage and the grain), and thus it is allowed to dry.

Depending on the region and the customs that are used to dry the cherry, but above all the time, the process will take another name: yellow, red and black honey.

The yellow honey is left to dry for approximately 8 days in the sunlight, which gives the parchment a light yellow hue.

Red honey takes a little longer to dry, since it is made in the shade. It does not receive direct sunlight; This makes the color of the parchment not degraded by light and takes on a reddish tone.

Black honey carries more moisture when drying, so it is covered with black plastic to do so. Its color is not completely black, it is only a little darker than red honey.

The taste of honey coffee, when properly processed, is literally like someone has added honey and brown sugar to a cup of coffee.

In Café & Aroma we have some coffees with the honey process that you will like!

You can see them by clicking here!