What is Honey Processing?
This influences sweetness and body. After pulping, the beans dry with varying amounts of mucilage still attached, which can be “white,” “yellow,” “red,” or “black” honey, depending on how much mucilage remains and how long it dries. The term “honey” refers to the sticky texture, not the taste.
Why honey process matters
- Adds sweetness and complexity without full fermentation
- Produces a fuller body and distinctive mouthfeel
- Offers a middle ground between washed and natural processes
Honey process in Specialty vs. Commercial
In specialty coffee, this process is widely used for its balance of clarity and sweetness, often paired with careful, controlled drying.
In commercial coffee, it’s less common due to the labor intensity and higher risk of inconsistent drying.
Where Nordic Approach fits in
We partner with producers mastering the honey process, to deliver consistent, sweet, and complex coffees that stand out.
FAQ about Honey Processing
Q1: How does honey-processed coffee taste?
A1: It balances washed clarity with natural fruitiness.
Q2: Where is honey processing most common?
A2: Central America, especially Costa Rica and Honduras.
Q3: What risk does honey processing carry?
A3: Drying must be carefully managed to avoid defects.
Q4: Why is it called “honey process”?
A4: The sticky mucilage resembles honey during drying.
Q5: How does honey compare to washed and natural?
A5: Washed = clean, Natural = fruity, Honey = balanced mix.