Honey & Pulped Natural Processed Coffee


Honey & Pulped Natural Coffee Processing

A Technical Dive into Two Sweetly Similar Methods

In the nuanced world of coffee processing, Honey and Pulped Natural methods occupy a fascinating middle ground between washed and natural processes. Both techniques aim to balance clarity and sweetness, but they differ in execution, regional style, and flavour outcomes. Let’s explore the technical details behind these methods and how they shape the coffee in your cup.

Pulped Natural processed coffee drying on a raised bed at Barreiro in Minas Gerais, Brazil

Shared Technical Foundations

Both methods begin with selective harvesting of ripe cherries, followed by mechanical depulping - removing the outer skin while retaining varying amounts of mucilage, the sticky, sugar-rich layer surrounding the bean.

The beans are then dried with mucilage intact, typically on raised beds or patios. This drying phase is critical: the mucilage ferments slightly and infuses the bean with sugars and organic acids, contributing to body, sweetness, and complexity.

  • Harvesting: Only ripe cherries are selected.
  • Depulping: Skin is removed, mucilage is retained.
  • Drying: Beans are dried with mucilage, turned regularly to prevent mould.
  • Resting & Milling: After drying, beans are rested (reposo), then hulled to remove parchment.

For a deeper dive into the science of mucilage and fermentation, see the SCA’s Fermentation Effect study.

Honey processed coffee beans drying on raised beds at ARBAR in the Western Valley of Costa Rica

Honey Processed Coffee: A Spectrum of Mucilage and Flavour

Honey processing is highly customisable, with producers adjusting the amount of mucilage left on the bean and the drying conditions to influence flavour. The name “honey” refers to the sticky texture of the mucilage, not the use of actual honey.

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

Pulped Natural Coffee: Brazil’s Controlled Sweetness

Pulped natural processing, developed in Brazil, follows a similar start, depulping without fermentation, but typically retains a uniform layer of mucilage and uses direct sun drying on patios or mechanical dryers.

  • Depulping: Done immediately after harvest.
  • No fermentation: Beans go straight to drying.
  • Drying: Often on patios or mechanical dryers, turned frequently.
  • Flavour: Sweet, nutty, chocolatey, with low acidity and heavier body.

For more on the evolution of mucilage removal and sustainability, see the SCA’s article on water-saving demucilagers.

A farm worker turns processed coffee as it  dries on concrete patios at Fazenda Inglaterra in Minas Gerais, Brazil

Latest Trends in Honey & Pulped Natural Processing

  • Hybrid Fermentations: Combining honey processing with anaerobic or yeast-inoculated fermentations for complex flavour profiles.
  • Microbial Control: Use of controlled microbial environments and inoculants to steer fermentation outcomes.
  • Sustainability Focus: Honey processing is increasingly favoured in water-scarce regions due to its low water usage.
  • Revival of Pulped Natural: In Brazil, pulped natural is being rebranded with more traceability and experimental drying techniques.

Key Differences at a Glance

Feature Honey Processed Pulped Natural
Mucilage Retention Variable (white to black, incl. gold) Uniform
Fermentation Passive or enhanced 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)

Further Reading & Resources