What is the honey process in coffee?
When we talk about specialty coffee, the processing processes ( how the beans are handled after harvesting ) are fundamental to understanding the cup profile. One of the most striking is the honey process . Despite its name, it has nothing to do with added honey, but rather with the treatment of the coffee pulp during drying.
🌿 What is the honey process?
The honey process involves leaving some of the mucilage—a sticky, sweet substance that coats the bean—during drying, rather than removing it completely as in the washed process. Depending on the amount of mucilage retained, honey is defined as yellow, red, or black. The more mucilage, the more complex and full-bodied the coffee will be, but also the greater the risk of drying.
🧪 Controlled fermentation
During this process, coffee growers must be very careful with fermentation, as the mucilage can cause off-flavors if humidity and sun exposure are not properly controlled. Therefore, this method requires experience and constant monitoring. A good honey balances cleanliness with sweetness.
🔍 Flavor profile
Honey coffees typically have a medium to full body, pronounced sweetness, and mild acidity. Notes of ripe fruit, honey, sugar cane, or panela are common. They are expressive coffees, but not as explosive as natural coffees. Many tasters describe them as balanced, with a silky texture and a long aftertaste.
☕ How to prepare it at home?
A honey coffee is best enjoyed using methods that respect its complexity. A Chemex or V60 enhances its clarity, while a French press accentuates its body. We recommend using a medium grind, water between 91–94°C, and letting it steep briefly to allow its aromas to fully express themselves. There's no need to add sugar: its natural sweetness is surprising.
📍 Colombian Honey at CaféCo
At CaféCo, we've worked with Colombian producers who have mastered the honey process. Coffees like Juan Diego's Bourbon Rosé showcase notes of ripe mango, flowers, and panela. These are limited editions that represent the evolution of Colombian coffee growing.
Making coffee is also about listening to the rhythm of fermentation. The honey process is the sweet melody between the wild and the technical.
Discover this month's coffee at cafeco.com.co .
