Honey process coffee
Honey processing sits between washed and natural: the skin comes off but the sticky mucilage stays on the bean while it dries, adding sweetness and body without the full fruit intensity of a natural.
The name refers to the tacky mucilage, not to any honey flavour. Costa Rican mills popularised the vocabulary, and the colour scale — white, yellow, red, black honey — describes how much mucilage was left on and how slowly the coffee was dried. Black honey keeps the most and dries the slowest, in shade, sometimes for three weeks.
The result is a cup with the structure of a washed coffee and a noticeable extra layer of caramel or stone-fruit sweetness.
- Coffees in the catalogue
- 4
- Origins
- Costa Rica, Rwanda, Ethiopia
- Common notes
- red apple, honey, almond, raspberry and strawberry
- Price range
- $23.00 – $28.00
Common questions
What does honey mean on a bag of coffee?
Honey processing sits between washed and natural: the skin comes off but the sticky mucilage stays on the bean while it dries, adding sweetness and body without the full fruit intensity of a natural.
What does honey coffee taste like?
Across the 4 honey coffees in this catalogue the most common tasting notes are red apple, honey, almond, raspberry and strawberry.
4 honey coffees in the catalogue
- Costa Rica Tarrazu — Northern Coffeeworks. red apple, honey and almond. $23.00 / 340 g.
- Costa Rica | San Marcos de Tarrazu La Montana — Gaslight Coffee Roasters. raspberry, strawberry and milk chocolate. $24.90 / 340 g.
- Rwanda Nyamasheke Honey Process — Backlot Coffee. apricot, riesling and persimmon. $24.00 / 340 g.
- Bucktown Brew — Ipsento Coffee Roasters. fresh pear, lime, jasmine and caramel. $28.00 / 340 g.
Related
Coffee from Costa Rica Coffee from Rwanda Coffee from Ethiopia