The Secrets of Coffee Honey Processing You Want to Know: Is Honey Added to the Coffee Bean Honey Processing?

FrontStreet Coffee - Introduction to Honey Process

The term "honey process" might lead many to believe that this processing method uses honey to treat coffee, or that coffee processed this way tastes sweet as honey. In fact, neither of these explanations is correct. The meaning of honey process comes from the very sticky mucilage layer of coffee beans before sun-drying; the sticky sensation feels like honey. When the coffee pulp is separated from the coffee beans, the surrounding mucilage layer undergoes sun-drying, absorbing moisture from the air, which makes the mucilage layer sticky.

The honey process is by no means simple—it requires long processing time and careful handling. So what steps does the honey process include?

First, coffee farmers must select ripe coffee cherries from the coffee trees, then screen out the outer pulp while preserving the mucilage layer surrounding the coffee beans, as mentioned earlier. The mucilage layer retains a high proportion of sugars and acids, and these sweet components and acids are key to the honey process.

The next step is the most complex and critical part of the honey process: sun-drying. Timing must be well-controlled, and duration is crucial. If the drying time is too short, the substances from the mucilage layer cannot be transferred to the coffee beans. However, the time cannot be too long either—action must be swift to avoid internal fermentation of the beans, which would turn them into moldy beans.

So how do we achieve balance? The beans are placed on sun-drying racks or concrete floors. For the first few days, the beans must be turned several times every hour until the required moisture content is reached. This step typically takes 6-10 hours. For the next 6-8 days, the beans need to be turned at least once daily. Time-consuming, isn't it? The sun-drying in honey processing is so time-consuming because every night the beans absorb moisture from the air, requiring more time for sun-drying the next day.

Did you know that honey process even has color classifications? Coffee farmers classify the coffee, with some preserving less mucilage layer for faster drying, while others retain more mucilage layer, requiring longer drying time. Yellow honey (retaining approximately 25% of the mucilage layer) must be dried in the least shaded environment (clouds, shade trees) to complete the process faster, resulting in a yellow appearance. Red honey (retaining approximately 50% of the mucilage layer) takes longer and requires some shade for drying. Black honey (retaining approximately 100% of the mucilage layer) is typically covered during drying to extend the drying time.

From this, we can understand that honey process does not involve adding honey for treatment, but rather utilizes the mucilage of the coffee beans themselves.

Knowledge Extension

The Sumatran wet-hulling process, besides being adaptable to rainy seasons, also produces unique earthy and herbal flavors, with a rich, full-bodied taste and relatively low acidity.

In Brief

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