Exploring the Spectrum of Honey Coffee Processing: From White to Black

As of the writing of this post, I haven’t tried a honey processed coffee bean but its on my list as I think a fascinating technique. I’ve only begun to explore the various regions of washed coffee but will certainly turn my palate to natural and honey processing as I continue my journey.

The "honey" processing method in coffee, also known as "pulped natural" method, is a fascinating hybrid between washed and natural processing techniques. In this method, the outer skin of the coffee cherry is removed, similar to the washed process, but unlike the washed process, not all of the mucilage (the sticky fruit pulp) is washed off. Instead, some of this sweet mucilage remains on the beans as they dry. The amount of mucilage left on the bean, the specific drying conditions, and the length of drying time all influence the flavor profile of the final coffee. The different classifications of honey processes—white, yellow, gold, red, and black—refer to the amount of mucilage left on the beans and the corresponding changes in drying technique and flavor profile.

If you don’t care about the process and want to jump to available honey-processed coffees click here.

Understanding the Nuances of Mucilage Retention and Its Impact on Coffee Flavour Profiles

White Honey

• Mucilage Remaining: About 10% of the mucilage is left on the beans, making this the lightest of the honey processes.

• Drying: Faster drying due to the lower mucilage content, often done on patios or raised beds with frequent turning to prevent fermentation and mold.

• Drying Time: Approximately 6-8 Days

• Flavor Profile: Produces a coffee that retains some of the bright acidity of washed coffees with a hint of the sweetness and body characteristic of honey-processed coffees. It's the closest in flavor to washed coffees among the honey processes.

Yellow Honey

• Mucilage Remaining: Around 25-50% of the mucilage is retained.

• Drying: Slower than white honey, requiring careful management to ensure even drying and prevent spoilage.

• Drying Time: Approximately 8-10 Days

• Flavor Profile: Offers a good balance between the clarity and brightness of washed coffees and the sweet, full-bodied nature of more heavily mucilage-laden honey processes.

Gold Honey

• Mucilage Remaining: Generally, this process sees about 50-75% of the mucilage left on the beans, though definitions can vary.

• Drying: Needs attentive management due to the higher risk of fermentation with the increased mucilage.

• Drying Time: Approximately 10-12 Days

• Flavor Profile: Gold honey coffees typically exhibit a deeper sweetness and more body than yellow honey, with a complexity that can include both fruity and nutty notes.

Red Honey

• Mucilage Remaining: About 75-100% of the mucilage remains, covering the beans with a thick, sticky layer.

• Drying: The longest drying times among honey processes, which requires meticulous turning and monitoring to ensure the beans dry evenly without rotting.

• Drying Time: Approximately 12-15 Days

• Flavor Profile: Characterized by rich sweetness and a full body, red honey coffees often have less acidity but increased smoothness, resulting in a syrupy mouthfeel.

Black Honey

• Mucilage Remaining: All the mucilage is left intact, completely enveloping the beans.

• Drying: This is the most labor-intensive honey process, with beans needing extensive care to avoid spoilage.

• Drying Time: Approximately 15-30+ Days

• Flavor Profile: The boldest and richest of the honey coffees, black honey tends to have intense, pronounced sweetness and the lowest acidity. The flavors are often very fruity and can be reminiscent of dried fruits mixed with dark chocolate.

Each of these honey processes offers a unique profile, giving roasters and coffee enthusiasts the opportunity to experience a wide range of flavors influenced by both the innate characteristics of the beans and the nuances of the processing method. These methods not only impact the sensory qualities but also reflect the meticulous care and innovative practices used in specialty coffee production.

Honey Processed Coffees (Available)

There were available at the time this post was published (May 24, 2024) however like many single origin coffees, they are often only available while supplies last. To reiterate, I have NOT tried any of these.

Detour Coffee - Roller Derby

September Coffee - Mutana Hill - burundi honey

Intelligentsia - Colombia El Estoraque Honey