coffee for espresso →
Brazillian coffee →
natural process coffee →
coffee equipment →
coffee for AeroPress →
Ethiopian coffee →
Honey
Honey processed coffees are the result of sticky sweet pulp or mucilage being left on for the drying process. This sits somewhere between the natural and washed process, and has gained massive popularity, especially in Central America, with Costa Rica credited for its growth. Within this method there is still massive variation: including yellow, red, and black honey.
More shade increases the amount of humidity the beans are exposed to and produces a creamy and more intensely fruity coffee.
