There are three major types of coffee processing: washed, natural (dry) and honey.

In the honey process, after the cherries are picked, the skin the fruit is mechanically removed leaving the honey-like mucilage layer. It is left to dry in this state and then mechanically milled once more to reveal the inner seeds (beans). Honey processed coffee absorbs some of the sugar and taste from the fruit of the coffee cheery (but not as much as in natural processing).

Features of this process

  • Some sugar and flavor absorbed by the seeds (beans) from the fruit of the cherry
  • Balance of flavors between the fruit and the flavors the seeds of the fruit developed while growing
  • Limited fermentation yields lower acidity
  • Limited water needed
  • Consistent production results
  • Predictable roasting