Let’s start defining what is a honey processed coffee: a honey coffee is a coffee that has been depulped but left to dry in its mucilage, the sticky fruit coating that lives just underneath the coffee cherry’s skin, or pulp.

Now let’s break down the different types of honey processing. The following information has been shared by Finca Las Lajas in Costa Rica.  We are very proud to have them among our partners in origin.

White Honey:

80-90% of the mucilage is removed. The beans are dried on raised beds in direct sun.

Yellow Honey:

50% of the mucilage is removed. The beans are dried in low wind and medium sunlight conditions. When drying they are raked 3 to 4 times a day for a total drying of 1 week.

Red Honey:

80-90% of the mucilage remains on the beans. The beans are dried on raised beds in shaded conditions. When drying they are raked on the first morning and then only once or twice in the afternoon.

Black Honey:

Left with 100% of its fruit on the bean. The beans are dried on raised beds in complete shaded conditions.

As a conclusion we can say that the percentage of remaining mucilage will explain mainly the difference between a white and yellow honey. And that the amount of light & drying time will differentiate the most between a red and a black honey.

Black honey coffees are more risky to produce and require constant monitoring to avoid over-fermentation and mold developing. In cup this process generally offers a coffee with a full body that match perfectly for espresso. White and yellow processed coffees, in contrast, tend to have a cleaner taste when prepared as a filter coffee.

We have very few bags left of Yellow and Black Honey coffees available in our warehouse, find out more about them by clicking on the buttons below!