Honey Process How It Works
In the honey process, coffee cherries go through a depulper within 24 hours of harvest, removing the outer skin but leaving a sticky layer of mucilage on the beans. The amount of mucilage left is controlled during depulping, and it remains on the beans throughout fermentation, which lasts 1-3 days. Afterward, the beans dry with the mucilage intact, creating a sweet, honey-like taste. Once fully dried, the beans undergo hulling to remove any remaining fruit before export.
The honey process isn’t a single technique but a collection of methods that vary based on how much mucilage is left on the beans. Types like white, yellow, red, and black honey refer to different levels of mucilage left or the degree of sugar caramelized during fermentation. In some regions, the more mucilage left, the darker the color; in others, the process name depends on the extent of caramelization. These variations result in diverse flavor profiles, from the milder taste of white honey to the rich, fruity notes of black honey.