What does the process consist of?

A honey coffee is an intermediate between washed and natural coffees. The cherry is de-pulped but the cap of the mucilage is preserved on the parchment. 

Because it’s called honey, some may be led to think that honey is being used during part of the process or that the coffee has notable hints of honey in its flavor. However, the name derives from the sticky sensation when you touch the bean before it’s dry, just like honey. 

 Producing honeys is a job both delicate and difficult

The first aspect is picking the right beans: only the ripest beans can be picked for this process. Then, the beans are washed before being de-pulped, while the cap of the mucilage must be preserved. This cap contains abundant saccharine and acids, which are key elements for a successful honey-process. 

The next stage is the most complex and sensitive part of the entire process: drying. It’s essential not to dry the beans too quickly, because the flavors from the mucilage won’t be absorbed (sufficiently) by the grain. 

However, it’s equally important not to dry the beans too slowly, to avoid fermentation, which would cause moisture. So, when the beans are on African beds, they must be raked several times per hour, until they reach the desired level of humidity. Usually, this take six to ten hours. Then, the coffee must still be raked once a day, for six to eight days. It’s a tedious process. During the night, when there is no sun, the beans may absorb some humidity again, which lengthens the drying process. 

 Qualities and descriptors

Usually, honey processed coffees are outspokenly sweetish and have balanced acids with fruity notes. Flavors are generally less intense than that of a natural, but the clarity is more pronounced and notable.

The key to these differences can be found in the saccharine and acidity of the mucilage. While drying, the mucilage’s sugars become more concentrated and are eventually absorbed by the grain.