What Is Honey Processed Coffee?

Q: What is the difference between honey process and pulped natural?

They’re actually the exact same processing method. 'Pulped natural' is a term commonly used in Brazil to describe the same technique of de-pulping coffee cherries while leaving some of the fruit mucilage on.

Key Takeaways

Unique Hybrid Process: The honey process combines the clean, bright flavours of a washed coffee with the fruity sweetness and body of a natural coffee.
Spectrum of Flavour: Honey processed coffees come in a range of colours, indicating how much mucilage was left on the bean, resulting in a unique flavour spectrum.
Balanced & Nuanced Notes: This method offers a final brew that is the best of both worlds: a highly-nuanced cup with a smooth, sweet flavour and a balanced body.

If you’re familiar with the world of coffee, you've probably heard about the natural or washed processing methods. But if you’re asking still yourself “what is honey processed coffee”, this blog is for you.

Although the name can be a little deceiving, this popular processing method does not contain any actual honey. Here, we explore how the honey coffee process produces a unique and distinct flavour that can significantly alter your coffee-drinking experience.

The Three Main Coffee Processes: A Quick Guide

To understand how honey processed coffee gets its unique flavour, it helps to first know the two main processing methods.

Washed Process

This is the most common processing method in the world. After coffee cherries are harvested, their skin and pulp are removed, and the coffee beans are washed in water to remove all of the sticky mucilage. The result is a coffee bean with a clean, bright, and crisp flavour profile that truly highlights the bean's origin.

Natural Process

The oldest and most traditional method, the natural process involves laying out whole coffee cherries to dry in the sun with the fruit still intact. As the fruit dries around the bean, it imparts complex, intensely sweet, and fruity flavours to the final cup.

Honey Processed Coffee Explained

The honey process is a unique hybrid that combines the benefits of both washed and natural methods. After coffee cherries are harvested, their skin and pulp are removed, but the sticky, sweet layer of fruit mucilage is left on the bean to dry.

The process gets its name from this golden, gooey layer, which is reminiscent of honey. This sticky coating remains on the bean, where it caramelises into sugars during the drying stage, enriching the bean's flavour. Originally developed in Costa Rica, a notable advantage of this method is that it uses significantly less water than the traditional washed process.

White, Yellow, Red, and Black Honey: What's the Difference?

The unique flavour of honey processed coffee is highly customisable, thanks to a spectrum of varieties named after their colour. This colour is determined by the amount of mucilage left on the bean and how long it is allowed to dry.

White Honey Coffee: With the least amount of mucilage left (80-100% removed), the coffee beans dry quickly. This results in a coffee with a light body, delicate flavour, and bright acidity, similar to a washed coffee.
Yellow Honey Coffee: With about half of the mucilage removed (50-75%), the beans are dried quickly and turned often. This creates a balanced cup with a clean, subtly sweet, and nutty profile.
Red Honey Coffee: Leaving more mucilage on the bean (0-50% removed), the beans are dried for a longer period. This produces a sweeter coffee with a richer, creamier body and more pronounced fruit notes.
Black Honey Coffee: This has the most mucilage left (little to none removed) and is dried for the longest time, often under shade. It results in the sweetest, richest, and most full-bodied cup with deep fruit and chocolate characteristics.

Honey Process vs. Other Methods: A Side-by-Side Comparison

To better understand how the honey process is different, here is a quick look at how it compares to the washed and natural methods.

Feature	Washed Process	Natural Process	Honey Process
Water Usage	High - beans are fermented and washed in water tanks	Low - whole cherries dried with fruit intact	Low - beans partially pulped, left with variable mucilage
Fermentation	In water tank, fully submerged for controlled time	Inside whole cherry during extended drying	On bean surface; mucilage ferments during drying
Flavour Profile	Clean, bright, high acidity. Highlights bean origin.	Fruity, complex, full body; influenced by fruit sugars	Balanced, sweet, nuanced; combines body and brightness
Producer Control	High - consistent, controllable fermentation	Low - risky and variable due to drying conditions	High - customisable via mucilage amount and drying method
Processing Duration	Shorter; usually 5-8 days including drying	Longer; can take 3-5 weeks of drying	Intermediate; 1-3 weeks drying depending on honey type
Risk of Defects	Lower - cleaner process reduces possibility of mold	Higher - risk of mold and off-flavors from fruit	Moderate - careful monitoring required to avoid mold
Body/Texture	Light to medium body	Full, heavy body	Medium body with sweetness and some cherry fruit notes
Typical Regions	Colombia, Kenya, Ethiopia	Brazil, Ethiopia, Yemen	Costa Rica, Central America
Cupping Notes	Crisp acidity, floral, sometimes citrus or tea-like	Sweet, berry, wine-like, sometimes fermented notes	Sweet, honeyed, floral, slight fruitiness

How to Brew Honey Processed Coffee

Brewing honey-processed coffee is a bit different from other methods. Its unique flavour profile means you can make a few small adjustments to get the best possible cup.

Adjust Your Temperature: To preserve its delicate sweetness and avoid bitterness, aim for a slightly lower water temperature, around 90-93°C (195-200°F).
Go a Little Coarser: Honey-processed beans have a denser body. A slightly coarser grind can help the water flow more freely, balancing sweetness and body without over-extraction.
Stick to a Pour-Over: Methods that offer control, like a V60 or Chemex, are ideal for highlighting the coffee’s nuanced flavours.
Find the Right Ratio: Start with a standard 1:16 ratio (1 gram of coffee to 16 grams of water), but if you want to emphasize sweetness, you can experiment with a slightly lower ratio.

Find Your Coffee Sweet Spot with Di Stefano

Honey processed coffee really does offer the best of both worlds, blending the clean, balanced profile of a washed coffee with the sweetness and body of a natural. By combining these methods, it produces a distinct and nuanced cup that is both vibrant and complex. If you’re ready to experience this unique flavour for yourself, explore Di Stefano's selection of premium coffee beans to perfect your home brewing.

Frequently Asked Questions

What does honey processed coffee taste like?

Honey processed coffee balances the clean brightness of a washed coffee and the fruity sweetness of a natural. You'll often find a creamy body and nuanced notes of caramel, honey, or deep fruit.

Why is honey processed coffee more expensive?

Honey processing is more expensive because it’s labour-intensive and risky. It requires constant turning and careful monitoring during the drying phase to prevent mould and ensure the highest quality.

What is the difference between honey process and pulped natural?

They’re actually the exact same processing method. "Pulped natural" is a term commonly used in Brazil to describe the same technique of de-pulping coffee cherries while leaving some of the fruit mucilage on.

Why is it called the honey process?

The honey process takes its name from the golden, sticky mucilage left on the beans after the fruit is removed. This gooey layer is sweet and honey-like to the touch, which is why producers gave it the name.

Is honey process coffee actually sweet?

Yes, it is naturally sweet. The sugar from the fruit's mucilage is reabsorbed into the coffee bean as it dries, giving the final cup a unique, caramelised sweetness.

Additional Reading

Keen to keep learning everything about coffee beans? We have a range of additional articles written on our Beans blog. Take a look below:

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About the Author

Nicolas Di Stefano, a third-generation Master Roaster and Director of Di Stefano Coffee, continues his family’s proud legacy of exceptional coffee craftsmanship. Blending traditional Italian roasting methods with a modern dedication to quality, Nicolas ensures every cup embodies the rich flavour and consistency Australians have come to love.