How to Distinguish Between Semi-Dry and Honey Processing: The Difference Between Semi-Dry Processed and Honey Processed Coffee Beans

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Semi-Sun Dry Processing Method

The semi-sun dry processing method is an improved processing method in traditional sun-dry regions to enhance the quality of sun-dried beans.

Step 1: Remove Floating Beans

(Same as sun-dry and washed methods)

Step 2: Remove Pulp

(Same as washed method)

Step 3: Sun Drying

Move the depulped seeds with mucilage to outdoor sunlight for several days. During this period, continuous turning is required to ensure even drying inside and outside the seeds. In the later stage of Brazilian semi-sun drying, machines are used for further drying to reduce moisture content to 10.5-12%. Costa Rica's famous "Miel" (Honey) processing method is also a semi-sun dry method, with the difference being that the drying stage is entirely sun-dried.

Step 4: Aging

Place the dried parchment beans in special containers and store for dozens of days to allow them to [age]. Finally, remove the hull through polishing to obtain the green beans.

Arabica Specialty Bean Post-Processing Methods

Arabica specialty bean post-processing includes four methods: Full Sun Dry (Natural), Semi-Sun Dry (Dry Hull), Wet Hulling (Semi Wet), and Honey Process (Honey DryHull). Among these, wet hulling and honey processed beans offer the best flavor profiles.

Wet Hulling Method

The wet hulling method involves pouring harvested coffee cherries into large water tanks to screen out unripe and defective floating fruits. Then, using a pulp remover to eliminate the skin and pulp, the beans with mucilage layer are moved to breathable jute bags. The mucilage layer is fermented and decomposed for about 12 hours, generating various phenolic aromatic compounds that penetrate into the beans. Finally, they are washed with clean water and dried, resulting in a clean, bright, sweet fruit acid flavor.

Honey Process Method

Honey processed beans involve taking mature, sweet coffee red cherries, using a pulp remover to eliminate the skin and pulp, then exposing the beans with mucilage layer to sunlight for 12-14 days. This allows the mucilage layer rich in fruit acids and sugars to fully ferment and decompose with enzymes and bacteria in the air, allowing nutrients to penetrate into the beans, greatly increasing the sweetness and richness of the bean quality, while also presenting bright, smooth fruit acid aromas.

Semi-Sun Dry Method

The semi-sun dry method, because the mucilage attached to the coffee shell (very sweet fruit flesh) is not fermented and washed away, presents a brown color. ↑ Semi-washed beans "during sun drying" ↑ Fermented washed beans "during sun drying". This green bean processing method is between the "washed method" and "sun-dry method". Like the "washed method", it must first remove the fruit skin. However, after depulping, it should immediately be floated in water to remove floating beans, and sun drying must begin immediately before the mucilage starts to ferment. In the industry, it's called "semi-sun dry method," but I'm more inclined to correctly name it "semi-washed method" because compared to the "washed method," it indeed only "washes half"; whereas compared to the "sun-dry method," it cannot only "dry half."

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