Honey Process

Honey Process is known for sweet, syrupy, stone fruit, balanced flavor notes. It has a ## how honey processing works **step 1: depulping** - cherries are mechanically depulped to remove the skin, but a controlled amount of the sticky mucilage (the "honey") is left on the bean. **step 2: mucilage control** - the amount of mucilage left determines the honey type: - **white honey** - ~10-20% mucilage remaining (closest to washed) - **yellow honey** - ~25-50% remaining - **red honey** - ~50-75% remaining - **black honey** - ~80-100% remaining (closest to natural) **step 3: drying** - sticky beans are carefully spread on raised beds. because the mucilage is still present, they must be turned frequently (every hour initially) to prevent clumping and mold. **step 4: oxidation** - as the mucilage dries, it darkens through oxidation - this is what determines the final color classification. more mucilage and slower drying produces darker honey types. **step 5: resting & milling** - once dried to 10-12% moisture, beans rest before the parchment is removed. ## flavor profile honey processing creates a bridge between washed clarity and natural fruitiness. white and yellow honeys tend toward sweet, clean, and lightly fruity. red and black honeys are heavier, more syrupy, with stone fruit and brown sugar notes. the best honey coffees have a rounded sweetness without the heaviness of a full natural. ## best origins for honey coffee - **costa rica** - pioneers of the honey process, producing exceptional yellow and red honeys - **el salvador** - pacamara variety honey-processed coffees are world-renowned - **brazil** - yellow honey bourbon varieties with caramel and chocolate notes ## when to choose honey honey coffees work beautifully across all brew methods. they have enough body for espresso, enough clarity for pour-over, and enough sweetness for cold brew. body.

Honey Process performs best with pour over, espresso. These methods complement the bean's natural characteristics and extract the most balanced flavor. Experiment with grind size and water temperature to dial in your preferred taste.

Honey Process is primarily grown in Costa Rica, El Salvador, Brazil. The terroir of these regions -- altitude, soil composition, rainfall, and microclimate -- directly shapes the bean's flavor profile and determines which tasting notes develop during growth and processing.