Honey
Honey processing retains varying proportions of mucilage, classified as white, yellow, red, and black honey, with flavors between washed and natural.
What is Honey Processing?
Honey processing (or pulped natural) sits between washed and natural. After the skin is removed, some or all of the mucilage layer is left on the bean to dry in the sun. Because the mucilage is rich in sugar and becomes sticky during drying — like honey — the method takes its name from it.
Honey Process Classifications
Classified by the proportion of mucilage retained:
- White Honey: 10–20% mucilage, close to washed in clarity
- Yellow Honey: 25–50% mucilage, sweetness begins to emerge
- Red Honey: 50–80% mucilage, noticeable fruit flavor and increased sweetness
- Black Honey: 80–100% mucilage, closest to natural in richness and intensity
Flavor Profile
Honey process spans a wide flavor spectrum depending on mucilage retained:
- Prominent sweetness: brown sugar, caramel, and honey-like sweetness
- Gentle acidity: softer than washed but clearer than natural
- Fruit character: ripe fruit and preserved-fruit flavors
- Round body: smooth, full mouthfeel
Representative Origins
- Costa Rica (one of the birthplaces of honey processing)
- El Salvador
- Panama
- Brazil