Honey / Pulped Natural / Semi-dry Process

Also known as: Pulped Natural / Semi-dry Process
The honey process is a method that combines elements of both the natural process and the washed process. This technique was initially developed in Costa Rica. Similar to the washed process, the skin and pulp of the coffee cherries are removed, but the fermentation step is skipped. Instead, the mucilage layer (a sticky, sugary layer around the bean) is left intact and dried under sunlight. The term "honey" does not refer to the addition of actual honey. Rather, it derives from the sticky texture of the mucilage, which resembles honey. The retention of this layer, rich in sugars and acids, is the key to the honey process.   The amount of mucilage left on the beans determines the sweetness and flavor complexity.   

Yellow Honey (approximately 25% mucilage retained): Shorter exposure to sunlight, resulting in fewer enzymatic reactions in the mucilage layer's sugars.

Red Honey (approximately 50% mucilage retained): Slightly longer exposure to sunlight, leading to slightly more enzymatic reactions in the mucilage layer's sugars.

Black Honey (approximately 80% mucilage retained): Longest exposure to sunlight, resulting in the highest level of enzymatic reactions in the mucilage layer's sugars.                         

The flavor profile produced by the honey processing method lies between that of the natural (sun-dried) and washed processes, resulting in a very unique cup of coffee. The taste is cleaner than the natural process, and due to the residual mucilage, it also has a richer syrupy sweetness. The acidity is more pronounced than in washed coffees, but the body is richer and more full-bodied than that of washed coffees.