Honey Process: Coffee Bean Mucilage and Proper Turning Techniques

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FrontStreet Coffee - Introduction to Honey Processing

Coffee Cherry Structure

1. Exocarp/Pulp

Two coffee seeds are surrounded by the outermost layer of exocarp. Except for natural or fully natural sun-dried processed coffee, the outermost exocarp is removed within a few hours after harvesting. As an edible fruit, we can also call this layer pulp. For coffee, this pulp is mostly considered a byproduct.

2. Mucilage

Inside the exocarp, the mucilage tightly wraps the coffee fruit, with the gelatinous substance surrounding the two seeds. Due to its rich pectin and sugar content, it is sometimes called "honey."

3. Endocarp

Beyond the mucilage, there is another layer of membrane protecting the two coffee beans. After sun-drying, the appearance and texture of the endocarp are similar to parchment paper, hence also called "parchment."

4. Silver Skin

One layer deeper than the endocarp, there is an even thinner membrane wrapping the seeds. This membrane is called silver skin because of its slight silver sheen. This silver skin is removed during roasting.

5. Coffee Beans

Each fruit contains 2 coffee beans (except for peaberries, which contain only one coffee bean inside the fruit). After drying and processing, coffee beans can be roasted.

Honey Processing Method

Because the surface mucilage of coffee beans is extremely sticky and has high sugar content, people usually call it "honey." In the honey processing method, coffee retains part or all of this "honey" during drying. After picking, grading, and depulping, the coffee fruits are placed on drying beds for drying.

Due to the short drying time of the mucilage, the coffee beans hardly ferment during the drying process. Coffee beans processed with this method have slightly higher acidity than natural washed methods, but much lower than washed and natural sun-dried processing.

Differences Between Yellow, Red, and Black Honey Processing

Simply put, honey processing is a method of treating coffee with the remaining mucilage and endocarp after removing the exocarp and pulp. The key to distinguishing different honey processing methods lies in the treatment choices for this remaining mucilage.

Yellow Honey

Approximately 40% of 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. Generally, the drying time of coffee depends on local climate, temperature, and humidity conditions.

Red Honey

Approximately 25% of mucilage is removed; compared to yellow honey, the drying time is longer, with reduced direct sun exposure time, sometimes using shade covers, taking about 12 days.

Black Honey

Almost no mucilage is removed; drying takes the longest time, at least 2 weeks, using coverings to avoid excessive sunlight and prevent too rapid drying, allowing more complete sugar conversion. The processing of black honey processed green coffee beans is the most complex, with the highest labor cost, making it the most expensive.

Knowledge Point: Coffee beans are the fruit of the coffee tree, which belongs to the Rubiaceae family of perennial evergreen shrubs or small trees.

FrontStreet Coffee's Mission

In short: FrontStreet Coffee is a specialty coffee research center, happy to share coffee knowledge with everyone. We share without reservation only to help more friends fall in love with coffee. Each month, we hold three coffee promotion events with deep discounts because FrontStreet Coffee wants to let more friends enjoy the best coffee at the lowest price. This has been FrontStreet Coffee's mission for the past 6 years!

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