Honey
Some fruit stays on during drying. The middle ground between washed and natural.
Honey processing (also called pulped natural) is a middle path: the skin is removed from the cherry, but some or all of the sticky mucilage fruit layer is left on the bean during drying. The amount of mucilage left defines the "color" — white, yellow, red, or black honey.
The signature honey profile is sweetness-forward, with moderate fruit and clean acidity. It's a hybrid: more articulate than a natural, fruitier than a washed.
Costa Rica pioneered honey processing. If you want to taste how processing affects flavor in a controlled way, try the same coffee as both washed and honey side by side.
66 coffees in the catalog →