Honey process coffee sits between washed and natural process - the skin is removed after harvest, but the sticky, sugar-rich mucilage is left on the bean during drying. 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 versatile and widely varied methods in specialty coffee today.
A closely related method - pulped natural - follows a similar approach but with distinct differences in 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, the outer skin of the coffee cherry is removed by machine - but instead of rinsing off the mucilage (as in the washed process), the beans are taken straight to the drying beds with it still intact. As the beans dry, the mucilage ferments slightly, infusing the bean with sugars and organic acids that contribute to body, sweetness, and complexity.
The name "honey" refers to the sticky texture of the mucilage on the bean - not actual honey.
The Honey Process: Step by Step
- Harvesting: Only ripe cherries are selected - cherry quality at this stage has a direct impact on the final cup.
- Depulping: The outer skin is removed mechanically, leaving the mucilage intact on the bean.
- Drying: Beans are dried on raised beds or patios with mucilage still on. They're turned regularly to prevent mould and ensure even drying.
- Resting & milling: Once dried, beans are rested (known as reposo), then hulled to remove the parchment layer before export.
Honey Grades Explained
Honey processing is highly customisable. Producers adjust how much mucilage is left on the bean and how long the drying takes, which directly influences the flavour outcome. These variations are labelled by colour - from white (least mucilage) to black (most):
| 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 |
Honey processing is most common in Central America - particularly Costa Rica - and is increasingly used across Asia. The method is also well-suited to water-scarce regions, as it uses significantly less water than washed processing.
What Is Pulped Natural Coffee?
Pulped natural processing was developed in Brazil and shares the same starting point as honey - the skin is removed, and the beans are dried with mucilage intact. The key difference is that pulped natural typically retains a uniform layer of mucilage and goes directly to drying with no fermentation step, often on open patios or mechanical dryers rather than raised beds.
The result is a flavour profile that tends to be sweeter and heavier-bodied than washed, but more controlled and less fruity than a standard honey or natural. Expect nutty, chocolatey notes with low acidity.
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) |
Brew Recommendations
Honey and pulped natural coffees are versatile and suit a range of brew methods. We particularly recommend:
- AeroPress - brings out the sweetness and body while keeping the cup clean
- V60 or pour-over - works well for lighter honey grades (white, yellow) where clarity is the goal
- French press - suits the heavier red and black honey grades, where body and richness are the main event
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.
