Are All Costa Rican Coffee Beans Black Honey Processed? What's the Difference Between Yellow, Red, and Black Honey?

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Origins and Development of Honey Process

The honey processing method originated in Costa Rica, so I believe that like most people, the first honey-processed coffee I tasted was from Costa Rica. However, honey processing has now become a relatively mainstream processing method. Major coffee-producing regions have honey-processed coffee beans, and more processing plants are experimenting with honey processing. Even Yunnan, China, has begun producing honey-processed coffees, and a recent batch was truly impressive.

I almost forgot to mention that even Robusta coffee now has honey processing, which shows how common this method has become.

What is Honey Processing?

The honey processing method, called Honey Process or Miel Process, produces what's known as Honey Coffee. Coffee plantations in Costa Rica, Panama, Guatemala, and other regions have adopted this processing method. So-called honey processing refers to the process of making raw beans by sun-drying them with the mucilage intact. After removing the outer pulp from coffee beans, a layer of sticky, gelatinous substance remains. Traditional washed processing would use clean water to wash this away, but due to water resource limitations in some high-altitude regions, this direct drying method was developed.

Standing alongside the two traditional processing methods of washed and natural, honey processing has become a standout method in coffee processing. The taste difference between honey processing and washed processing: compared to washed coffee, honey-processed coffee has higher sweetness, higher sugar content, and relatively more body (assuming the same roast level).

Honey processing allows coffee to retain the cleanliness of washed processing. Although the brightness of the coffee decreases somewhat, it gains sweetness and caramel notes. According to different degrees of honey processing, honey-processed coffees are divided into yellow honey, red honey, and black honey.

Types of Honey Processing

Based on summaries from industry leader Tim's green bean company Nordic Approach, Seattle Coffee from the US, and Origin Coffee:

Yellow Honey: About 40% of the mucilage is removed; the drying method requires the most direct heat absorption, receiving maximum sunlight for drying, taking about 8 days to reach stable moisture content.

Red Honey: About 25% of the mucilage is removed; compared to yellow honey, drying time is longer, and direct sun exposure time is reduced, sometimes using shade nets, taking about 12 days.

Black Honey: Retains nearly 80% of mucilage; takes the longest drying time, at least 2 weeks, using coverings to avoid too much sunlight, preventing too-rapid drying and allowing more complete sugar conversion.

Flavor Characteristics

The benefit of honey processing is its ability to best preserve the original sweet flavors of ripe coffee cherries, making the coffee exhibit subtle brown sugar flavors and stone fruit sweetness, while berry flavors support a red wine-toned aroma, considered a very elegant product.

Flavor Differences in Costa Rican Honey Processing

What are the flavor differences between yellow, red, and black honey processing in Costa Rica?

Simply put: processing methods that retain more mucilage result in coffee with richer final flavors and higher sweetness. Here are flavor comparisons of several honey-processed coffees from our coffee shop:

Fire Phoenix Estate Red Honey Flavor: Dried fruit, vanilla, honey, with thick and delicate mouthfeel, excellent sweetness, gentle fruit acidity, round and full-bodied, persistent finish, with plum, red berries, chestnuts, and strong cane sugar sweetness in the aftertaste, with the fresh aroma of apple skin emerging.

Yelsa Processing Plant Yellow Honey Flavor: Famous for excellent natural geographical conditions and superior regional planting management techniques, nearly perfect classic flavor, with lively citrus notes in acidity, blackberry fruit aromas, thick acidity and mouthfeel, melon sweetness, smooth mouthfeel, stone fruit/subtle floral notes, and a significant coffee flower aroma in the aftertaste - a coffee full of Latin rural charm.

Lami Estate Black Honey Processing: Featuring the gentle fruit acidity, smooth mouthfeel, and sweet, high-quality berry flavors of honey processing, their most obvious difference is that from yellow, red, to black, each becomes progressively sweeter, plus richer fruit notes. The greatest characteristic is an amazing sweetness, with preserved plum, honey, and brown sugar in the aftertaste.

Simple Summary:

Sweetness: Black Honey > Red Honey > Yellow Honey > White Honey

Cleanliness: White Honey > Yellow Honey > Red Honey > Black Honey

Balance: Red Honey/Yellow Honey > Black Honey/White Honey

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse bean varieties, where you can find various famous and lesser-known beans, also providing online shop services. https://shop104210103.taobao.com

Important Notice :

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