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

Understanding Honey Process Coffee

Most people already know that coffee is not processed in just one way. This article looks at one of those methods: honey processing.

The name "honey process" can be a little misleading. Most people who have heard of it, or tasted a honey-processed coffee, assume it describes an aroma or flavor, that honey was added during processing, or that some honey-like spice is present. In fact, none of that is true.

In 2003, a coffee buyer from Japan traveled to Costa Rica and asked for the "PULP NATURAL" method to replace traditional washed coffee. He was working from the fact that two major Italian coffee companies operating in Japan, Illy and Gualtaro, made extensive use of Brazilian coffee processed this semi-washed way in their blends. Wanting to broaden their purchasing options and confident in the quality of Costa Rican beans, the buyer proposed the semi-washed concept and asked whether Costa Rica might also process its beans that way. The results showed that beans processed semi-washed were not only aromatic but also lost some of Costa Rican coffee's inherent acidity while gaining a stronger overall flavor performance.

Because the mucilage on the surface of semi-washed beans feels sticky, and that tacky sensation closely resembles honey, the term "honey" was born from the visual and tactile 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 purely for distinction; the real difference behind the inconsistent colors lies in flavor. Worth mentioning is that, by adjusting the degree of cleaning and the drying time, producers developed new honey techniques, marking a new milestone in coffee processing.

Semi-Washed Processing Explained

As the name suggests, semi-washed processing definitely involves a water-cleaning step, but it is not as thorough or complete as fully washed processing, where the mucilage on the parchment is entirely cleaned off. What we call semi-washed is in fact the traditional way Brazil processes its green beans.

The depth of color of honey-processed coffee shells depends on how much mucilage remains attached to the parchment. White Honey carries less mucilage, making it closer to washed coffee. Yellow Honey has almost half of its mucilage washed away, giving it a lighter color. Red Honey retains more mucilage than Yellow Honey, because it is only soaked overnight in clean water tanks before the outer skin is removed, with no actual washing step. Black Honey, by contrast, preserves all of its mucilage without any washing, removing only the outer skin of the cherry. Although it is never cleaned with clear water, Black Honey is still classified as a semi-washed process.

Black Honey processing is similar to dry processing in that it involves no washing action, except that dry processing is defined by leaving the "clothes" on, that is, not removing the fruit skin. Black Honey, though it uses no water, breaks the rules and strips down completely.

Drying Processes for Different Honey Levels

Yellow Honey coffee must receive sufficient sunlight for about 8 days, the fastest drying time needed to reach the standard moisture content for a light-yellow product. Red Honey requires longer drying than Yellow Honey, and this process usually develops under cloudier conditions. This method, without full sun exposure, typically takes about 12 days to complete. Black Honey takes the longest, drying the beans until they appear dark red, and it carries the highest failure rate and the greatest difficulty. It must not only avoid full-day sun but also be covered with black plastic tarps, and the drying process demands extremely careful handling to prevent spoilage and off-flavors caused by mold.

Flavor Profiles and Characteristics

Black Honey offers the most complex layers and flavors: lively, wild, delicious, and richly varied. It is produced in smaller quantities and is also expensive. Although this type of coffee takes the longest to make, it is the most delicious and the most anticipated, often revealing sweet red-fruit strawberry aromas along with pleasant acidity and creamy, smooth, balanced aromas.

It is uncertain whether Black Honey coffee appears among the many varieties, estates, and regions of honey-processed beans imported to Taiwan, since such distinctions are rarely shown on the label. When choosing a honey-processed coffee, it is worth asking the shop which honey level it belongs to.

Different processing methods are designed to create different flavors and mouthfeel experiences, even when the differences are subtle. Experience has repeatedly shown that although processing methods may differ only slightly, they consistently deliver impressive results for a coffee's value and reputation, emerging like unexpected dark horses.

FrontStreet Coffee Recommendation

Because honey processing traces back to Brazil's semi-washed technique, a natural place to start is FrontStreet Coffee's Brazil Cerrado Red Bourbon. This classic Brazilian single origin uses the red Bourbon variety, and medium roasted it delivers rich aromas of creamy peanut, toasted bread, caramel, and hazelnut with a rounded body, no acidity, and a light bitterness.

For a sweeter, honey-leaning cup, try FrontStreet Coffee's Brazil Queen Estate Yellow Bourbon. Grown in Mogiana on fertile red volcanic soil, this rare yellow Bourbon, a mutation of red Bourbon, offers a cleaner fruit character and a sugarcane-like sweetness that no other region produces, alongside gentle fruit and chocolate notes.