Honey-processed coffee
Honey-processed coffee refers to the process of separating and drying coffee beans from the cherries. In the honey-processed coffee process, once the cherries are harvested, the beans are pulped, but some of the mucilage is left behind, which is removed once they are dried.
The honey process is one of the three main methods for processing coffee once the cherries have been picked. The other two methods are washed and natural (discussed in this post and this one ). There are more methods and countless variations, but these three are the main ones that any coffee lover should know.
The honey process is a method that 's halfway between a washed and a natural process, attempting to combine the best of both worlds. This process is also called " pulped natural ," especially in Brazil, and its name defines the process: "pulped" because the pulp is removed first, and "natural" because it's then dried like a natural process. It's also known as the "honey process" or "semi-washed" in other countries of origin.
The process of a honey coffee
When we talk about coffee processing , we are referring to the order and manner in which the different parts of the coffee cherry are separated to leave the free and dry seeds, which is what we commonly know as green coffee (before being roasted).
To understand this, it's helpful to briefly discuss the anatomy of a coffee cherry , as it will help us better understand each process, how and why they affect the seeds and, ultimately, our cup.
A coffee cherry is the fruit of the coffee tree. This cherry contains two seeds inside, like many other fruits. It's the seeds inside the cherry that we use to make coffee.
Between the seeds, which are hidden inside, and the shell, which is on the outside, there are several layers that, in concentric order from outside to inside, would be: shell, mucilage, parchment, silver film and seed.
In a honey process coffee, the cherries, once harvested, are pulped, leaving only the seeds encased in mucilage. Once pulped and encased in mucilage, the seeds are left to dry until all the moisture has evaporated. The mucilage and parchment are then removed. The coffee seeds are then ready for roasting.
Phases of the honey coffee process
Coffee seeds during drying, still covered by mucilage
There are several types of honey process coffee: yellow, red, and black. What differentiates one from the other is the amount of mucilage and/or the time the beans are allowed to dry with the mucilage. This, in reality, is a significant difference that we'll better understand if we understand the process step by step and the cup profile it creates.
1. Harvesting. Coffee cherries should always be picked at their peak ripeness.
2. The coffee cherries are pulped. This process removes the hull, leaving some of the mucilage with the seeds.
3. Drying. The seeds are left to dry on raised beds or pavement next to the mucilage. The drying time will depend on the variety, the climatic conditions, and the type of honey the coffee grower wants to achieve: yellow, red, or black.
Therefore, this process can take one to two weeks. During this time, the seeds must be moved regularly to ensure even drying and prevent defects.
Yellow honey
Coffee seeds being dried using a honey yellow process
Yellow honey coffee is a coffee that has followed the previous process and probably has around 25% mucilage.
The drying process is accelerated through different tricks, shade and sun, and it acquires a yellowish color.
This usually happens within the first five to seven days, before the mucilage turns reddish and then black.
The cup profile of a yellow honey coffee is similar to that of a washed coffee , with clean notes that highlight the variety, terroir, climate, etc., but with sweet and fruity notes resulting from fermentation and the transfer of sugars from the mucilage to the seed.
Red honey
Coffee seeds being dried using a honey red process
Red honey coffee takes a little longer to dry . It also likely contains around 50% mucilage , and it dries until the mucilage has acquired a reddish color. This process typically takes between one week and ten days, although this depends on weather conditions.
In a red honey coffee, we begin to notice more fruity and sweet notes , since there has been more time for the mucilage sugars to ferment and transfer to the seed.
Black honey
Coffee seeds being dried using a honey black process
Black honey coffee is left to dry until the mucilage has acquired a blackish hue . To do this, practically 100% of the mucilage is left and dried under shade to lengthen the process. This typically takes from ten days to two weeks, depending on weather conditions.
Black honey is the most difficult of the three types of honey-processed coffee to obtain . This is because, if left longer, it runs the risk of over-fermenting, developing defects, or being attacked by microbes or pests. For this reason, it requires constant attention.
The cup profile of a black honey is very close to that of a natural, with a complex sweetness and fruity notes , but without reaching the intensity of the latter and able to maintain a clean acidity.
Natural, washed or honey coffee?
There's no one-size-fits-all answer to this question. In this series on the different coffee processes, we've covered washed, natural, and honey coffee. Our aim wasn't, in any case, to decide whether one is better than the other, but rather to clearly explain what these processes mean and how they affect the coffee.
Choosing one process or another is a decision for the coffee grower, who best knows their coffee and how to get the most out of it. All processes are good if the results are good.
Understanding these processes helps us better understand the beverage we love, better perceive its tasting notes, and understand the work that goes into each cup by everyone involved in the coffee production chain. In short, we can enjoy our coffee more.
At Ineffable Coffee, we always consider the process, both when selecting coffees and when choosing the roasting profile.
