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Coffee Bean Processing Methods Honey Process Coffee Processing Steps

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange for more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style) FrontStreet Coffee - Honey Process Steps Introduction Collection and Screening After picking, the coffee cherries will be manually selected once to remove coffee cherries with poor quality and defects. Depulping/Slurry Same as other processing methods, the coffee cherries after picking need to be processed as soon as possible,

Professional Coffee Knowledge Exchange - For more coffee bean information, please follow Coffee Workshop (WeChat Official Account: cafe_style)

FrontStreet Coffee - Honey Processing Steps Introduction

Collection & Selection

After harvesting, coffee cherries are manually sorted to remove low-quality and defective coffee cherries.

Pulping

Similar to other processing methods, harvested coffee cherries need to be processed as quickly as possible. Within 8 to 12 hours, they are sent to a pulping machine to remove the skin and pulp of the coffee cherry.

Drying

Unlike washed processing, honey processing retains the mucilage layer for drying. This step reduces the moisture content of the coffee beans to about 11%, and the drying time takes about 18 to 25 days. This time depends on weather conditions, the degree of mucilage retained, and the processor's experience.

Storage

After drying is complete, the coffee beans are screened again. The screened coffee beans are bagged and sent to the warehouse for storage. The parchment layer is removed during hulling before export transportation.

Types of Honey Processing

Based on the amount of mucilage retained, honey processing is generally divided into the following categories:

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 Profile of Honey Processing

The flavor profile of honey processing can be considered介于 washed and natural processing. The acidity is not as high as washed processing, while the fermentation and sweetness are not as pronounced as natural processing. However, honey processed coffee is still worth trying. The processing method highlights the body of the coffee and brings out fruity notes, making it more balanced. Black honey processing, because it retains more mucilage layer, can be reminiscent of natural processing flavors with lighter fermentation.

In addition to bringing such excellent performance to coffee, honey processing significantly speeds up the natural drying time and reduces the risk of mold and other defects.

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