Honey

Honey process is a method where the coffee cherry's skin is removed, but some or all of the mucilage (the sticky fruit layer) is left on the bean during drying. The amount of mucilage left on determines the type of honey process: white (least mucilage), yellow, red, or black (most mucilage). This method creates a unique flavor profile that combines characteristics of both washed and natural processed coffees. Honey processed coffees typically have a sweetness reminiscent of natural coffees, but with more clarity and acidity similar to washed coffees. They often exhibit flavors of caramel, honey, and stone fruits, with a syrupy body. This method requires less water than washed processing and allows for more control over the final flavor profile. It's particularly popular in Central American countries like Costa Rica and El Salvador.