Those who are passionate about the drink, however, are always looking for new and exciting ways to craft their morning cup. Many people talk about the roasting process or the brewing methods but not everyone is familiar with how far playing a roll processing has when it comes to raw coffee beans. Another method that is starting to become more common in the specialty coffee world, is the honey process.
This blog delves more into what the honey process is, how it originated, and how those flavors get in the cup.
RELATED: A Visit to Don Mayo Process mill | Costa Rica In You Cup We will also discuss how this method is different from other methods of processing coffee beans, and why it is wonderful for those who love a more intricate, naturally sweet tasting coffee.
The honey process is a coffee processing method where the pulp of the coffee cherry, which surrounds the unroasted bean also known as the green bean. It is essentially a washing process (wet) that is followed by a drying pinging method (natural). The skin is then removed, leaving that sticky, sweet layer of mucilage on the bean as they dry out. It’s not called the honey process because any honey is used; it resembles a kind of coffee glue. This stickiness was reminiscent of honey so it became known as the honey method.
All coffee processing techniques have a basic goal which is to strip away the outer fruit layers of the coffee cherry and expose the green coffee beans inside. The honey process focuses on doing so while retaining some of the natural sugars found in the mucilage (the fruit surrounding the bean), which plays a huge role in determining what type of flavors will ultimately populate your cup.
To help you understand the honey process a little bit better, let’s break down the step-to-step main stages:
Coffee Cherries Harvested:
And similar to other processing methods, honey process coffee begins with harvesting ripe coffee cherries by hand to ensure only the ripest cherries are collected. It is so necessary for that delicate balance and sweetness.
Depulping:
After the cherries are picked, the fruit is depulped to remove the outer skin but some of that sticky mucilage (like honey) remains on the beans. The final sweetness, and the honey process style (there is a lot of stickiness left behind as apocalyptic as that sounds) comes from how much mucilage remains.
Drying:
This mucilage will stay on, as the beans laid out to dry with the pulping hence only need to crack and let out in the process of roasting. The length of time it takes for gourds to dry depends on outside conditions such as humidity and sunlight, but most gourds will have dried within 1-3 weeks. The beans here need to be closely watched and turned frequently so they do not become wet (or mold).
Hulling and Sorting:
Parchment layer (a papery covering around the bean) is stripped via hulling but leaves a significant amount of it after which, beans are sorted based on size and quality levels.
Storage and Resting:
Honey processed coffee is rested for as little as a few weeks or up to several months before being roasted. This will help the flavors to meld.
Fun Fact: The honey process is further broken down into subcategories (color categories), which essentially describe how much mucilage has been left on the bean while drying. The flavors are divided into subcategories: yellow honey, red honey, and black honey. However, through each of those varieties a different flavor profile emerges.
Yellow Honey Process:
Yellow Honey Process: A little mucilage is left on the bean and they are dried. With this method you will get coffees with bright, sometimes more delicate sweetness than the other ones. The beans dry quickly and in drying numerous acidic and fruity notes are accentuated.
Red Honey Process:
We wondered if the extended drying time might also be allowing proteins to denature a bit more, leading to this slower water exchange in the cup. It is also rich in sweetness while maintaining the often vibrant berry notes and somewhat balanced acidity.
Black Honey Process:
This process leaves the highest amount of mucilage on the bean and therefore needs to be dried for longer. Generating fuller-bodied cups, deep sweetness, low acidity and a multi layered depth with flavor conveniences such as chocolate or molasses most of the time.
The honey process, which is the process where coffee cherries are partially stripped of their pulp and skin, is largely determined by the climate in which the coffee is grown and what flavor profile a producer wants to achieve.
Before we talk about what makes the honey process so special, it might be a good idea to contrast it with two other common methods of processing coffee–the washed (or wet) process and the natural (or dry) process.
Washed Process:
The washed process has the fruit of the coffee cherry removed using only water, most often resulting in no remaining mucilage remaining on the bean. After they are } fermented , washed and then dried. They have clean, bright flavors with some acidity as common with washed coffees.
Natural Process:
In natural processing is whole cherry dried with the bean in it and only then beans taken. The fruit eventually ferments and imparts its fruity flavor to the bean. Natural processed coffees can be a bit more erratic and they sometimes have funky ferment-y flavors, so if you get to try this coffee out for yourself take note of the wild fruit notes as well as the heavier body.
The honey process is in the middle of those two extremes. Natural coffee flavors still present a fruity complexity, a heavy body but the fermentation in this case is quite mild, which gives these coffees balance and great sweetness compared to typical dry-processed naturals or standard washed coffees.
How the honey processing of the coffee impacts its flavor profile is significant. The coffee formed by this method sits somewhere between washed and natural coffees, exhibiting a bright yet soft sweetness associated with natural processing (which allows some residual pulp to dry directly onto the bean), but revealing lower acidity than its fully-fermented cohorts.
That mucilage leftover on the bean adds a host of potential flavors, from the bright and fruity notes of red honey to the deep, molasses-like body in black honey coffees. Thus, honey-processed coffee can be quite appealing for those who drink specialty coffee because they tend to enjoy the complexity and balance in their cup.
Another excellent feature of honey is that it is far less harmful to the environment compared to washing. The resistance of honey processing to use water is another factor contributing to eco-friendly practices, especially in areas with less water. This technique gets good response in countries like Costa Rica, El Salvador and Honduras which has made it a priority to preserve water.
The honey process makes it possible for farmers to create top quality coffee with a much less stringent need of water and more natural method of drying the beans leading to the beans being sweeter that their washed alternatives but requiring only a fraction as much foot print. Coffee drinkers that care for the environment, such as people searching for sustainable coffees primarily select honey processed coffee.
In the world of coffee, perhaps no other process has gained as much popularity in recent years than the “honey” processing method — popular among specialty coffees and consumers looking for something new. You can experiment with flavors, and carefully honing in your process to create a really unique product that stands out on the shelf.
One of the reasons for honey-processed coffee popularity is its versatility. Honey processing can bring complexity, but considerable natural sweetness to coffee and some producers have started to deliver them as premium products in the line up.
If you are wanting to experience honey-processed coffee, just knowing the way in which it is brewed can make all of the difference as well. Honey-Processed Coffee Brewing Methods
Pour Over:
Honey processed coffees lend themselves extremely well to the pour-over method, like a V-60 or Chemex. The slow extraction of ionBrew™ releases the delicate tastes and sweetness created by nature.
French Press:
French press: Known for a slightly more full-bodied brew. The full immersion method is going to highlight the thick mouthfeel and deeper flavors you are used to if you have seen a black honey- processed coffee in some form.
Espresso:
Rich and sweet espressos: Truly, honey-processed beans yield a rich and sweet espresso, particularly those honey processed with more mucilage. In general, you’re seeking a sweeter, less acidic shot with a smoother texture overall. Conclusion As previously stated, the honey process is a novel and sustainable approach to process green coffee. While some choose coffee with a fruity flavor, others require a more chocolate-like one. Regardless, honey-processed coffee caters to the needs of everyone. With more growers and roasters experimenting with it, the future appears bright for consumers looking for a unique drinking experience. Thus, if you’re looking for a new coffee bean to try, remember to go for honey-processed types to enjoy the natural taste, complexity, and sustainable approach.
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