Is Honey Process Coffee Sweetened? What is "Honey Process" Coffee?

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Understanding Honey Process Coffee

Many people already know that coffee processing methods are not limited to just one type. This article explores one of these coffee processing methods: "Honey Process."

The name "Honey Process" itself might be somewhat misleading. Most people who have heard of or tasted honey processed coffee think that it describes an aroma or flavor, or that honey was added during the coffee bean processing, or that honey-like spices are present. In reality, neither of these scenarios is true.

In 2003, a coffee buyer from Japan came to Costa Rica and requested to use the "PULP NATURAL" method to replace traditional washed coffee. This was because two major Italian coffee bean companies in Japan, Illy and Guataro, extensively used Brazilian coffee processed with this semi-washed method in their coffee blends.

They wanted to expand their purchasing options, based on their confidence in the quality of Costa Rican coffee beans, so they proposed the concept of semi-washed processing and asked about the possibility of Costa Rica also using semi-washed methods to process coffee beans. The results showed that coffee beans processed using the semi-washed method were not only aromatic but also reduced the inherent acidity of Costa Rican coffee while enhancing the overall coffee flavor performance.

Because the mucilage layer on the surface of semi-washed coffee beans feels sticky, and that viscous sensation is very similar to honey, the term "Honey" was born due to its visual resemblance to honey.

The Four Levels of Honey Processing

Honey processed coffee is divided into four levels: White Honey, Yellow Honey, Red Honey, and Black Honey. The colors are merely for distinction—the main difference between inconsistent colors lies in the flavor. It's worth mentioning that by adjusting different cleaning degrees and drying times for coffee beans, new honey processing techniques were developed, marking a new milestone in coffee processing methods.

Semi-Washed Processing Explained

As the name suggests, semi-washed processing definitely involves water cleaning steps, but not as thorough and complete as fully washed processing where the mucilage on the parchment is completely cleaned. What we call semi-washed is actually the traditional method for processing green beans in Brazil.

The color depth of honey processed coffee bean shells depends on the amount of mucilage attached to the parchment. White Honey has less mucilage attached, making it closer to washed processed coffee beans. Yellow Honey has almost half of its mucilage washed away, resulting in a lighter color. Red Honey retains more mucilage than Yellow Honey because it's only soaked in clean water tanks overnight before removing the outer skin, without actual washing procedures. Black Honey, however, preserves all the mucilage without washing, only removing the outer skin of the coffee cherry. Although not cleaned with clear water, Black Honey is still classified as a semi-washed processing method.

The Black Honey processing process is similar to dry processing, with no washing action, except that dry processing is defined as keeping the "clothes" on (not removing the fruit skin). Although Black Honey processing doesn't involve water, it breaks the rules—it strips down completely!

Drying Processes for Different Honey Levels

The drying process for Yellow Honey coffee must receive sufficient sunlight for about 8 days—the fastest drying time required to reach standard moisture content for light yellow coffee bean products. Red Honey requires longer drying time than Yellow Honey, and this process usually develops in cloudier weather conditions. This drying method, not fully exposed to sunlight, often takes about 12 days to complete. As for Black Honey, it takes the longest time to dry coffee beans until they appear dark red, and it has the highest failure rate and difficulty. Not only must it avoid full-day sun exposure, but it also needs to be covered with black plastic tarps. The drying process also requires extremely careful handling to prevent corruption and off-flavors caused by mold growth.

Flavor Profiles and Characteristics

Black Honey offers the most complex levels and flavors—lively, wild, delicious, and rich in variation. Not only is it produced in smaller quantities, but it's also expensive. Although this type of coffee takes the longest time to produce, it's the most delicious and most anticipated! It often reveals sweet red fruit strawberry aromas, along with pleasant acidity and creamy, smooth balanced aromas.

It's uncertain whether Black Honey coffee exists among the many varieties, estates, and regions of honey processed coffee beans imported to Taiwan, as such distinctions are rarely seen in labeling. When choosing honey processed coffee, you might ask the shop which level of honey process their coffee belongs to.

Different processing methods are designed to create different flavors and mouthfeel experiences, even if the differences are subtle. Much experience has repeatedly proven that although the processing methods may differ only slightly, they always create impressive results for the coffee's value and reputation, emerging like unexpected dark horses.

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

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