What is Honey (Pulped Natural) in Coffee Processing?

Honey coffee processing, often referred to as the pulped-natural method, is a coffee processing technique that strikes a delicate balance between the full-washed and natural methods. By leaving some of the coffee cherry’s mucilage or ‘honey’ on the beans during drying, honey processed coffee develops a sweet, nuanced flavor profile with attributes of both washed and natural processed coffees. In this article, we’ll explore the unique attributes of honey coffee processing and the exceptional coffees it yields.

Unique Characteristics of Honey Processed Coffee.

Unlike full-washed processing, which removes all cherry pulp and mucilage, and natural processing that leaves the whole cherry intact, honey processing removes the cherry’s skin and some pulp but leaves a sticky layer of mucilage on the beans during drying. The term “honey” in honey coffee processing has nothing to do with the sweet nectar produced by bees. Instead, this retained mucilage, reminiscent of honey in its color and texture, lends the method its name and imparts unique characteristics to the coffee beans.

Honey processed coffee often displays a wider range of flavors, including sweet and fruity notes reminiscent of natural processed coffee, combined with the clean finish and distinct acidity of washed coffee. The amount of mucilage left on the beans can also influence the flavor, with more mucilage leading to a sweeter, heavier body and less mucilage resulting in a cleaner, brighter cup.

Steps Involved in Honey Processing

In honey processing, ripe coffee cherries are harvested and passed through a depulper to remove the outer skin and some, but not all, of the pulp. The depulped beans, still coated in a layer of sticky mucilage, are then spread out to dry. The amount of mucilage left leads to different classifications of honey processed coffee: white, yellow, red, and black honey, with white having the least mucilage and black having the most.

Unlike the natural and full-washed methods, there is no fermentation or washing stage in honey processing. Instead, the beans are left to dry in the sun with the mucilage still attached. This drying process, which can take up to four weeks, allows the sugars in the mucilage to infuse into the beans, giving honey processed coffee its unique sweetness. Throughout the drying process, the beans are regularly turned to ensure even drying and prevent mold growth.

After drying to the desired moisture content, the beans are rested or stored in a cool, dry place for a period known as “reposo”. This phase allows the flavors to develop and stabilize before the beans are hulled to remove the dried mucilage and parchment layer. The final step involves sorting, grading, and packaging the beans for shipment to coffee roasters.

Pros and Cons of Honey Processing

Renowned Honey Process Producing Regions

Honey processing is popular in regions where water resources are limited but where producers are still willing to innovate to achieve unique flavor profiles. Countries such as Costa Rica, Guatemala, and El Salvador have made a name for themselves with their exquisite honey processed coffees. These regions are renowned for their innovative approach to coffee processing and dedication to quality, leading to exceptional coffees with distinct flavors:

1. Costa Rica’s Tarrazú: This region is known for its honey processed coffees, which often exhibit notes of red fruit, brown sugar, and a bright, citrus-like acidity. The meticulous honey processing helps to highlight these unique flavor characteristics.
2. Guatemala’s Antigua: Antigua produces some of the finest honey processed coffees. These coffees are celebrated for their balanced body, bright acidity, and flavors of stone fruit and caramel.
3. El Salvador’s Apaneca-Ilamatepec: This mountainous region is known for its honey processed coffees with a distinct sweetness, often bringing out notes of honey, peach, and red apple, coupled with a creamy body and balanced acidity.

Brewing Methods and Food Pairings

Honey processed coffee’s diverse flavor profile lends itself well to a variety of brewing methods. For a clean, bright cup that accentuates the coffee’s nuanced flavors, try brewing with a pour-over method like the Hario V60 or Chemex. If you prefer a fuller-bodied coffee, a French press or Aeropress can bring out the rich, sweet characteristics of the coffee.

In terms of food pairings, honey processed coffees complement pastries and desserts wonderfully, especially those with notes of caramel, nuts, or fruit. For a savory pairing, try a dish with a mild flavor profile to let the coffee’s unique characteristics shine through.

Conclusion

Honey coffee processing strikes a beautiful balance between the other two main processing methods. While it may be labor-intensive and require careful control of drying conditions, the resulting coffee can offer a truly unique flavor experience. So, next time you see the word “Honey” on the packaging, you now know what taste you can expect in that cup of coffee.

References:

1. “The Honey Process.” Perfect Daily Grind. https://perfectdailygrind.com/2015/09/the-honey-process/
2. Royal Coffee, Inc. (n.d.). Honey Process Coffee: What It Is & Why It’s So Flavorful. [https://royalcoffee.com/honey-process-coffee/]
3. Specialty Coffee Association (SCA): Coffee Processing Methods. [https://sca.coffee/science-education/coffee-processing-methods]
4. James Hoffmann: The World Atlas of Coffee: From Beans to Brewing – Coffees Explored, Explained and Enjoyed.
5. Coffee Confidential: Coffee Processing [https://www.coffeeconfidential.org/processing/]
6. “Honey Processing: A Sweet Guide for Coffee Lovers.” Bean Poet. https://www.beanpoet.com/honey-processed-coffee/