Honey process coffee is the middle path. The skin comes off after harvest like a washed coffee, but the sticky, sugar-rich mucilage stays on the bean during drying like a natural. The result is a cup that's typically sweeter and more textured than a washed coffee, but cleaner and more controlled than a natural. It's one of the most varied and customisable methods in specialty coffee, and the answer to "what if you want a bit of both?".
A closely related method, pulped natural, follows the same broad approach but with different roots and execution. We'll cover both below. For a broader introduction to how processing works, see our guide to coffee processing.
What Is Honey Process Coffee?
In honey processing, a machine called a depulper removes the outer skin of the coffee cherry. Instead of then rinsing off the sticky mucilage (as a washed coffee would), the beans go straight to the drying beds with that sweet, sugar-rich layer still clinging on. As the beans dry, the mucilage ferments gently, infusing the bean with sugars and organic acids that show up later in the cup as body, sweetness, and complexity.
One quick note on terminology: the "honey" in honey process doesn't mean actual honey. It's a nod to the sticky, golden, sugar-loaded texture of the mucilage itself.
A Quick History: Earthquakes and Innovation
The honey method as we know it today emerged from a 2008 earthquake. When the disaster hit Costa Rica, water infrastructure was badly damaged, and the country's coffee producers (who relied heavily on washed processing) were forced to rethink things. The Chacon family at Las Lajas mill is often credited as the pioneers, engineering equipment that could precisely control how much mucilage stayed on the bean. The technique caught on, the flavours were excellent, and within a few years honey processing had become one of the "big three" alongside washed and natural.
The Brazilian pulped natural process is actually older, developed in the 1970s by equipment manufacturer Pinhalense as a way to dry coffee more efficiently than the traditional natural method. The two methods are cousins, but they grew up with different aims and conventions.
The Honey Process: Step by Step
- Harvesting: Only ripe cherries make the cut. Cherry quality at this stage has a direct line to the final cup.
- Depulping: The outer skin is removed mechanically. With modern equipment, producers can also calibrate how much mucilage stays on, anywhere from a thin film to the entire layer.
- Drying: Beans go onto raised beds or patios with mucilage still on. They're turned regularly to prevent mould and ensure even drying. Time and conditions vary depending on which honey grade the producer is targeting.
- Resting and milling: Once dried, beans are rested (a phase known as reposo) before being hulled to remove the parchment layer ready for export.
What the Mucilage Is Actually Doing
Mucilage is sticky for a reason: it's loaded with sugars (mostly fructose and glucose), pectin, and various acids. When the beans hit the drying beds with that layer intact, two things happen at once. The sugars slowly migrate into the bean, contributing to body and sweetness in the final cup. At the same time, resident yeasts and bacteria living on the mucilage get to work, fermenting those sugars into organic acids, esters, and other flavour-active compounds that change the bean's chemistry as it dries.
The more mucilage you leave on, and the longer you let drying take, the more pronounced both effects become. Less mucilage and faster drying gives you something closer to a washed coffee. More mucilage and slower drying pushes you toward natural territory. Everything in between is a dial.
Honey Grades Explained
Honey processing is highly customisable. By adjusting how much mucilage stays on the bean and how long the drying takes, producers can land on dramatically different flavour outcomes. These variations are labelled by colour, named for how dark the beans look as they dry. More mucilage means slower drying, more fermentation, and a darker bean.
| Type | Mucilage Retained | Drying Time | Common Flavour Profiles |
|---|---|---|---|
| White Honey | ~10–20% | 6–8 days | Clean, crisp, light body |
| Yellow Honey | ~25–50% | 8–10 days | Balanced, mild sweetness |
| Gold Honey | ~50–75% | 10–12 days | Rich, syrupy, golden fruit notes |
| Red Honey | ~75–90% | 12–15 days | Fruity, winey, medium body |
| Black Honey | 90–100% | 15–20+ days | Intense, jammy, full-bodied |
One thing worth knowing: these categories aren't strictly standardised. What one producer calls a red honey, another might label gold or even black, depending on their own conventions. The colour names are a useful guide, not a precise specification, so it pays to read the producer's own notes when you can.
Honey processing is most common in Central America, particularly Costa Rica, and is increasingly used across Asia. It uses significantly less water than washed processing, which makes it a popular choice in regions where water is scarce or expensive.
What Is Pulped Natural Coffee?
Pulped natural processing was developed in Brazil in the 1970s and shares the same starting point as honey: the skin is removed, and the beans dry with mucilage intact. The key difference is in execution. Pulped natural typically retains a uniform layer of mucilage rather than a calibrated percentage, and goes directly to drying with no separate fermentation step, often on open patios or in mechanical dryers rather than the raised beds favoured for Central American honeys.
The result tends to be sweeter and heavier-bodied than washed, but more controlled and less fruit-forward than a typical honey or natural. Expect nutty and chocolatey notes with low acidity. It's a workhorse method in Brazil and a regular feature in espresso blends, where its consistency and roundness do a lot of the heavy lifting.
Honey vs Pulped Natural: Key Differences
| Feature | Honey Processed | Pulped Natural |
|---|---|---|
| Mucilage retention | Variable (white to black) | Uniform |
| Fermentation | Passive or controlled | None |
| Drying method | Often shaded, slower | Direct sun or mechanical |
| Regional focus | Central America, Asia | Brazil |
| Flavour range | Fruity, floral, syrupy | Nutty, chocolatey, balanced |
| Customisation | High (5+ styles) | Low (standardised) |
Modern Variations: Where Honey Meets Experimental
Like the other major processing methods, honey hasn't stood still. The growing world of experimental fermentation has reached this category too. Anaerobic honey involves a sealed, oxygen-free fermentation step (either with the whole cherries before depulping, or with the mucilage-coated beans after) before drying continues conventionally. The results can be intensely fruity, almost wine-like, while keeping the sweet honey backbone. Some producers also inoculate the mucilage with specific yeast strains, or pair honey processing with extended fermentation to push the flavour envelope further.
If you spot an "Anaerobic Honey" or "Lactic Honey" in our range, that's what's going on. The Product Info section on each coffee gives the full story.
Brew Recommendations
Honey and pulped natural coffees are versatile and forgiving across brew methods. An AeroPress brings out the sweetness and body while keeping the cup clean, which suits most honey grades. A V60 or pour-over works particularly well for lighter honey grades (white and yellow) where clarity is the goal. For the heavier red and black honeys, where body and richness are the main event, a French press is hard to beat. Both methods also make excellent espresso, with pulped natural Brazilians being a particular blend favourite for their sweetness and round mouthfeel.
Why Honey and Pulped Natural Matter
These methods exist because someone wanted the best of both worlds, and then a lot of clever producers figured out how to deliver it. They use a fraction of the water that washed processing demands. They reward careful attention without quite the risk profile of a full natural. And they give producers a remarkable amount of control over the final cup, which is part of why honey processing in particular has spread well beyond its Costa Rican home.
Explore Our Honey & Pulped Natural Coffees
Browse our current selection of honey and pulped natural process coffees, or explore the full Coffee Processing Explained series. For more on the science of mucilage and fermentation, see the SCA's Fermentation Effect study.
