What is Honey Processed Coffe?
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
Why is it called the honey process?
The name honey process doesn’t come from actual honey being used at any stage of production. No bees, no honey syrup. It comes from the sticky, sugar-rich mucilage that surrounds the coffee bean once the cherry skin is removed. That mucilage is very tacky and shiny, and in Spanish it’s often referred to as “miel” (meaning honey), so when producers in Spanish-speaking regions talked about this sticky phase of drying, the name honey (from miel) stuck.
.jpg)
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
Alec our COO explains "We partner with producers mastering the honey process, to deliver consistent, sweet, and complex coffees that stand out but we don't source coffees solely because its honey processed. Honey processing can be risky, so we focus on partners with the infrastructure, experience, and quality control to execute it well." and he adds "The process is always secondary to the cup, meaning if a washed or natural lot better expresses the coffee, that’s what we’ll choose."
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.
Read more about coffee processing and grading in the latest articles from our Co-Founder and CEO Morten. Here you find Part 1 and Part 2 of the article series.