Processing Methods
Honey Process
A hybrid processing method where the skin is removed but varying amounts of mucilage (the sticky 'honey') are left on the bean during drying. Honey processing spans a spectrum from white (least mucilage) to black (most mucilage).
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Developed commercially in Costa Rica, honey processing bridges the clean clarity of washed coffee and the fruit intensity of naturals. White and yellow honey lots have 10-25% mucilage remaining, red honey retains about 50%, and black honey preserves nearly all of it. More mucilage means slower drying, higher fermentation risk, and more fruit sweetness in the cup. The method reduces water usage compared to full washing while offering producers a distinctive flavor tool.
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