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. 

Aquiares Centroamericano, Costa Rica product photo Aquiares Centroamericano, Costa Rica product photo

250g

Blood Orange, Honey, Strawberry Laces

Aquiares Centroamericano, Costa Rica Round Hill Roastery
£13.50
Lime Lot, China product photo Lime Lot, China product photo

200g

Lime, Ripe Fruits, Fig, White Tea

Lime Lot, China KillBean
£18.00
Finca El Corozo, El Salvador product photo Finca El Corozo, El Salvador product photo

250g

Heather Honey, Dried Apricot, Pecan

Finca El Corozo, El Salvador Spaceboy Coffee
£13.50

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.