Coffee Bean Processing Methods Honey Processing Coffee Bean Processing Process

FrontStreet Coffee - Introduction to Honey Processing Steps

Collection and Selection

After harvesting, the coffee cherries are hand-sorted to remove inferior and defective fruit.

Depulping

As with other processing methods, harvested cherries need to be processed as quickly as possible. Within 8 to 12 hours they are sent to a depulping machine to remove the skin and pulp.

Drying

Unlike washed processing, honey processing keeps the mucilage layer on the bean for drying. This step lowers the moisture content of the beans to around 11%, and drying takes approximately 18 to 25 days. How long it actually takes depends on the weather, the amount of mucilage retained and the processor's experience.

Storage

Once drying is complete, the beans go through another round of sorting. The sorted beans are bagged and sent to the warehouse for storage, and the parchment layer is not removed until just before export for shipping.

Types of Honey Processing

Honey processing is generally classified into the following categories based on how much mucilage is retained:

• Yellow Honey: Retains 60% of the mucilage layer
• Red Honey: Retains 75% of the mucilage layer
• Black Honey: Retains 80% of the mucilage layer

Flavor Characteristics of Honey Processing

The flavor profile of honey processing sits between washed and natural processing. Its acidity is not as high as washed coffee, while its fermentation notes and sweetness are not as pronounced as natural coffee. Even so, honey-processed coffee is well worth trying. The method highlights the coffee's body, brings out fruity notes and creates a more balanced cup. Black honey processing, which retains more mucilage, can evoke natural processing flavors but with lighter fermentation notes.

Beyond producing such excellent quality, honey processing also significantly shortens the natural drying time, reducing the risk of mold and other defects.

FrontStreet Coffee Recommendation

To see the black honey end of this process at its most intense, try the FrontStreet Costa Rica Blackberry. A black honey process removes almost none of the mucilage and dries the beans for at least two weeks under cover, and the light-medium roast brings out a deep floral aroma with grape, berry and ripe blackberry in the cup.

If you want to taste how much fruit a raisin honey process can deliver, the FrontStreet Mozart is a great example. The fruit is dried on raised beds for several days before the skin is removed, and the resulting cup shows dried fruit, ripe pineapple, sweet orange and a distinctive osmanthus aroma.

And for honey processing in a balanced blend, the FrontStreet Strawberry Candy combines Costa Rican honey-processed coffee, which keeps 100% of the mucilage with a zero-water method, with Panama Geisha, giving floral high notes, grape and blueberry, a soft acidity and a sweet, almond-like finish.