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.
La Trinidad, Costa Rica added to bag
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Tinamit Honey, Guatemala added to bag
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Kedamessa, Ethiopia added to bag
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Aquiares Centroamericano, Costa Rica added to bag
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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.
