What is honey processing?

Coffee slurpers are no strangers to the world of processing methods. From the bright acidity of washed coffees to the fruit-forward notes of naturals, each technique unlocks a unique flavour profile within the humble bean. But in recent years producers have been experimenting with new methods and particularly honey processing has gained traction. 

A History Steeped in Innovation: The Birth of Honey Processing

The exact origin of the honey process is unclear, but it's widely attributed to coffee producers in Costa Rica. Facing water scarcity, these innovative farmers sought a method that used less water than the traditional washed process. Honey processing emerged as a sustainable alternative, requiring less water for pulping and cleaning.

However, the development of distinct honey sub-categories like black honey is a more recent phenomenon. As specialty coffee gained prominence, producers began experimenting with the amount of mucilage left on the beans, recognising the impact it had on the final cup profile. 

Honey Processing: A Sticky Situation

Let's explore the honey process in general. Unlike washed coffees where the fruit flesh (pulp) is completely removed, and naturals where the entire cherry dries intact, honey processing finds a middle ground. Here, the coffee cherry undergoes a partial pulping process, removing the skin but leaving behind a sticky layer of mucilage, the sugary layer that surrounds the coffee bean. This mucilage, resembling honey in both colour and texture, lends its name to the process.

The amount of mucilage left on the bean determines the specific type of honey processing used. Here's a breakdown:

• Yellow Honey:This involves leaving the least amount of mucilage (around 25-35%). The resulting cup profile leans closer to a washed coffee, with a clean and bright acidity.
• Red Honey: This sweet spot uses a medium amount of mucilage (40-60%), creating a balanced coffee with a smooth body and pronounced sweetness.
• Black Honey: Here, the majority of the mucilage remains on the bean (65-100%). This results in a cup profile closer to a natural, with intense sweetness, lower acidity, and strong fruit notes.

After removing the skin, the cherries are left out to dry on drying beds. One benefit to producers is that honey processing uses less water. Allowing the fruit to dry on the bean means that it can be physically removed during milling rather than being washed off as is typical of washed coffees.

The Honey Advantage: A Symphony of Flavours

Honey processing strikes a beautiful balance between the clean acidity of washed coffees and the fruity sweetness of naturals. The amount of mucilage left on the bean allows for a slower drying process, leading to:

• Enhanced Sweetness: The sugars from the mucilage naturally infuse into the bean, creating a pronounced sweetness in the final cup. This sweetness isn't overpowering but rather a pleasant and well-rounded characteristic.
• Balanced Acidity: Unlike naturals, where fermentation can significantly reduce acidity, honey retains a pleasant level of acidity. This acidity cuts through the sweetness, creating a more complex and lively flavour profile.
• Rich Body: The mucilage contributes to a thicker and more syrupy mouthfeel compared to washed coffees. This rich body adds depth and texture to the coffee, making for a truly luxurious drinking experience.
• Fruity Notes: While not as intense as naturals, honey processing can still coax out subtle fruit flavours from the beans, depending on the origin and roast profile.

A Specialty Coffee Darling

The honey process has captured the hearts (and taste buds) of the specialty coffee world. It offers a gateway for those who appreciate the cleanness of washed coffees to explore the world of naturals, with its approachable sweetness and balanced acidity. For coffee professionals, honey presents a versatile canvas for roasting, allowing them to highlight the bean's inherent qualities while creating a truly unique and memorable cup.

As the specialty coffee industry continues to evolve, expect to see even more experimentation with the honey process. And if you’re looking to try a red honey processed single origin, our Don Alfonso from Costa Rica is a brilliant option, and if you want to explore black honey, our set from Lalesa, Ethiopia is fantastic.