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Honey Process Coffee

Honey processed coffees are the result of the sticky (honey-like) mucilage of the cherry being left on for the drying process. The resulting flavour is usually richly fruity and creates coffees with great body. 

CAIRNGORM nelson ramirez front

200g

Pomegranate, Wild Honey, Butterscotch

Nelson Ramirez, Honduras Cairngorm Coffee
£13.00
Luis Padilla, Costa Rica product photo

200g

Nectarine, Prune, Biscuity

Luis Padilla, Costa Rica PLOT Roasting
£14.50
Ijabo Honey, Rwanda product photo

250g

Candied Peel, Pear Drops, Medjool Date

Ijabo Honey, Rwanda North Star Coffee
£14.50

Honey

This processing method has gained massive popularity, especially in Central America, with Costa Rica credited for its growth.

Even within this method there is still massive variation, depending on how much of the mucilage is left to dry, oxidise and darken in colour:

  • yellow honey - 50-75% of mucilage removed, sun-dried and turned frequently. Light, floral flavour.
  • red honey - < 50% of mucilage removed, shade dried to slow down drying and raked daily. Syrupy sweet flavour.
  • black honey - minimal mucilage removed, shade dried for a longer drying time with constant monitoring to avoid over-fermentation. Full bodied with winey, fruity depth.