HONEY

COFFEE PROCESSING

Honey Process is the perfect balance between clarity and richness—a method where coffee cherries are carefully depulped, leaving a delicate layer of sticky mucilage, or “honey,” around the beans as they dry. This process enhances sweetness and body while preserving the vibrant acidity of washed coffees. Depending on the amount of mucilage left, honey-processed coffees range from yellow (lightest) to red and black (most intense and syrupy).The result is a cup that blends the best of both worlds—lusciously sweet, full-bodied, and beautifully complex.

  • Balanced Acidity
  • Luscious Sweetness
  • Silky, Rounded Body
  • Complex Flavor Layers

Depending on how much mucilage is left, honey-processed coffees range fromyellow (lighter, crisper)tored and black (richer, more intense)—offering a beautifully refined, structured cup that bridges the gap between clarity and indulgence.

The Harvest Story

Born from the earth, kissed by the sun, and guided by careful hands—each bean carries the essence of time, waiting to unfold in your cup.

Harvesting

Goal: Select ripe cherries for consistent sweetness and flavor.

  • Ripe cherries are handpicked to ensure uniformity and quality.
  • Overripe and underripe cherries are sorted out during or after harvesting to prevent off-flavors.
Sorting & Cleaning

Goal: Remove defective cherries and debris before pulping.

  • Cherries are washed to eliminate dirt, leaves, and twigs.
  • Floatation is used to separate high-quality cherries (sink) from defective ones (float).
Pulping

Goal: Remove the outer skin while leaving mucilage intact.

  • Cherries are pulped using machines that strip off the skin (exocarp) while retaining a portion of the sticky mucilage (pectin layer) on the beans.
  • The amount of mucilage left behind determines the type of honey process:
  • White Honey: Minimal mucilage retained.
  • Yellow/Red Honey: Moderate mucilage retained.
  • Black Honey: Maximum mucilage retained.
Drying

Goal: Reduce moisture to 10-12% while controlling fermentation.

  • Beans are spread on raised beds, patios, or drying racks in thin layers.
  • Turning frequency varies depending on the amount of mucilage:
  • White Honey:Turned frequently for faster drying and minimal fermentation.
  • Black Honey: Turned less frequently to allow controlled fermentation, which enhances complexity.
  • Drying can take 7-25 days, depending on the amount of mucilage, weather, and processing style.
Hulling

Goal: Remove the parchment layer and prepare beans for storage.

  • Once fully dried, the parchment layer (endocarp) is removed using a hulling machine.
  • Hulled beans are sorted to remove defects before storage.
Storage

Goal: Preserve flavor integrity and quality.

  • Green coffee is stored in jute bags with hermetic liners (e.g., GrainPro) to protect against moisture and pests.
  • Beans are kept in cool, dry, and stable conditions to prevent flavor degradation.