Coffee Processing - Honey
The Sweet Delight: Honey Processing in Specialty Coffee Production
When it comes to specialty coffee production, there's a myriad of methods and techniques employed to bring out the best flavors from the beans. One such method that has gained popularity over the years is the honey processing method. Despite its name, honey processing has nothing to do with honey in the traditional sense. Instead, it refers to a unique coffee processing technique that enhances the flavor profile, sweetness, and complexity of the final cup. Join us as we delve deeper into the sweet delight of honey processing in specialty coffee production.
Honey Processed coffee in the drying stage in Sumatra
The Basics of Honey Processing
Honey processing is a method that strikes a beautiful balance between the traditional washed process and the naturally processed coffees. It involves pulping the coffee cherries and removing the skin and outer fruit, but intentionally leaving a sticky, sweet and mucilage layer intact on the coffee beans. This sticky layer, resembling honey in texture, is where the name of the method originates.
The coffee cherries are then carefully spread out on drying beds or patios, where they are constantly turned to ensure even drying. The drying process can take longer than the traditional washed method but is much shorter than natural processing. The length of drying time, along with the sunlight exposure, influences the resulting flavor profile of the coffee.
How Honey Processing Affects Flavor
The extended contact of the beans with their mucilage during honey processing contributes to the unique character and taste of the coffee. The flavor profile of honey-processed coffee often exhibits a vibrant sweetness, enhanced body, and pronounced fruitiness. Additionally, this method can bring out complex and nuanced notes, including floral, berry, and tropical fruit undertones.
With various degrees of honey processing available, the coffee industry categorizes beans as white, yellow, red, or black honey, based on the amount of mucilage left on the beans during drying. The varying levels of mucilage influence the final flavor, resulting in a spectrum of taste experiences. For instance, white honey-processed coffees tend to have a cleaner cup profile with delicate acidity, while black honey-processed ones showcase a heavier body and intense sweetness.
Yellow, Red and Black Honey
Yellow, red, and black honey processing techniques differentiate the flavor profiles and qualities of the final product. Yellow honey processing involves removing the skin of the coffee cherry but retaining a thin layer of mucilage during drying, resulting in a delicate, floral cup with bright acidity. Red honey processing incorporates a thicker layer of mucilage, contributing to a more full-bodied and sweeter brew, often displaying fruity and chocolatey notes. Finally, black honey processing embraces the highest level of mucilage, leading to a heavier and syrupy body, pronounced sweetness, and intense flavors of ripe fruits and caramel. The varying degrees of mucilage left on the coffee beans during drying differentiate these honey processing methods, ultimately influencing the depth of flavor and complexity found in specialty coffees.
Red and Yellow Honeys drying side by side
What’s Pulped Natural?
Pulped natural coffee processing is an integral part of specialty coffee production, celebrated for its unique characteristics and flavor profile. This processing method combines elements of both the washed and dry processing techniques, creating a distinctive cup that captures the best of both worlds. In this method, ripe coffee cherries are carefully harvested and promptly pulped to remove the outer fruit layer while keeping the mucilage intact. The beans are then dried with the mucilage still clinging to them, allowing for controlled fermentation and imparting fruity and sweet flavors to the final coffee. This process strikes a delicate balance, as the drying stage requires close attention to prevent over-fermentation or molding. Pulped natural coffee processing showcases the expertise and precision of specialty coffee producers, resulting in extraordinary coffees with vibrant acidity, pronounced sweetness, and distinctive fruit notes.
Drying field in Burundi
So there you have it. Honey processing in a nutshell. As always, keep an eye out for the type of processing used when purchasing your next bag of coffee beans from your specialty coffee roastery. Check for single origins; how they are processed and what flavors to expect. Then brew, take a seat in your favorite chair, ride the flavor train and experience the story of specialty coffee.
About the author - David Patteson
With two decades of experience operating teams within Restaurants and Cafe’s, Dave is not only an award winning coffee roaster but also an experienced barista trainer, successful manager, and entrepreneur. Managing and roasting within businesses such as White Whale Coffee Roasters, Tattooed Sailor Coffee Roasters and One Penny Black, Dave can provide you with the knowledge and know-how on how to take your home coffee experience to the next level. Whether you need advice on coffee to buy, machines, a grinder, or just want to give filter coffee a try; we can point you in the right direction. Need help with a blend for espresso or want to know what a Single Origin is? Just ask. We’d love to help and share our passion for coffee.
