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We have a very limited number of bags of this specialty coffee.
Colombian honey processed coffee micro batch.
single origin
medium roast
12-ounce whole bean.
What is honey processed coffee?
Honey processed coffee, also known as honey dried, pulped natural or semi-washed, is a method of processing coffee cherries that falls between the washed (wet) and natural (dry) processes.
Here's a more detailed explanation:
- Harvest: The coffee cherries are selectively harvested by hand when at peak ripeness.
- De-pulping: After harvesting, the skin and some of the pulp (sticky fruit covering the seeds) are removed mechanically while leaving a significant portion of the sticky mucilage clinging to the parchment-covered coffee seeds.
- Drying: The de-pulped coffee seeds covered in the remaining thick, sticky mucilage layer are spread out to dry slowly, often on raised beds. This allows sugars in the thick mucilage coating to gradually dry and absorb into the seeds over 1-3 weeks.
- Hulling: Once dried to the optimal moisture level, the hardened sweet mucilage layer is removed during the hulling process to reveal the green coffee beans inside the parchment shell.
The honey process gets its name from the honey-like textured mucilage that adheres to the coffee seeds during drying. This layer imparts unique fruity, syrupy and sometimes spicy flavors to the beans as the sugars and fruits absorb inward.
Compared to washed processing, honey yields coffee with more body and sweetness from the absorbed fruit mucilage. Versus natural processing, it avoids potentially fermented over-fruity flavors by removing some of the pulp upfront.
So in summary, honey processing provides a balanced middle ground that can impart both fruit-forward sweetness and cleaner acidity to the coffee. It's a labor-intensive but flavorful processing style.
