Coffee Processing - Honey Process

Learn with Paradox: Coffee Processing – Honey Process

We’re continuing our Learn with Paradox series with the next step in the coffee journey: Coffee Processing – Honey Process.

At Paradox Coffee Roasters, we’re passionate about sharing our knowledge and love for coffee. In this series, we take you through each stage of the process, from seed to cup.

The Honey Process is a unique method that strikes a balance between the clean acidity of washed coffees and the fruity notes of natural processed beans. During this process, the sticky, sweet mucilage is left on the coffee bean while it dries, creating a distinct sweetness and balanced acidity in the cup.

Scroll through to learn more about the Honey Process.

Coffee Processing

Coffee processing turns freshly picked coffee cherries into the beans we brew.

After hand-picking, the cherries are processed the same day to preserve their quality. This involves separating the seed from the fruit using methods like washed, natural, or semi-washed, each affecting the coffee's flavour and aroma.

The journey from coffee cherry to cup is a fascinating process, with each step playing a crucial role in shaping the final flavour, aroma, and characteristics of the beans.

The Next Step of the process is:

 

Honey Process

Now that we have a better understanding on processing methods we can dwell into the complex and fascinating method that is the Honey Process. Acting as the bridge between the clean acidity of washed coffees and the bold fruitiness of natural processed beans.

Unlike the name suggests, the Honey Process has nothing to do with actual honey. Instead, it refers to the sticky, sweet mucilage that is intentionally left on the coffee bean during the drying stage. In our cup we can experience a distinctive sweetness, balanced acidity, and fruity notes, making it a favourite amongst coffee drinkers.

 

The Mucilage

The beans, still coated in the sticky mucilage, are then dried. In this critical stage, careful monitoring and regular turning ensures even moisture reduction which prevents undesired flavours or overfermentation. Once the desired moisture content is reached, the dried mucilage and the parchment layer are removed by a dry mill.

 

Different Types of Honey

There are three main types of Honey Process, differentiated by the amount of mucilage retained on the bean during drying. Each type has its unique manifestation in the final coffee profile:

Yellow Honey:

This involves leaving a significant portion of the mucilage on the bean (roughly 50-75%). The beans are often dried with more sun exposure and turned frequently. This faster drying process typically results in a cleaner cup with a balanced acidity, mild fruitiness, and a noticeable sweetness. The drying mucilage can take on a yellowish hue.

Red Honey:

Here, less mucilage is removed (around 0-50% remains). The drying process tends to be slower and may involve some shade. The retained mucilage can turn reddish during drying. Red Honey coffees often exhibit more pronounced sweetness, a heavier body, and more distinct fruit notes, leaning closer to the characteristics of natural processed coffees.

Black Honey:

This is the most labor-intensive and arguably the most impactful variation. Almost all of the mucilage is left on the bean. The drying process is significantly longer and often involves specific techniques to control temperature and humidity, such as drying on raised beds under black plastic. Black Honey coffees are known for their intense sweetness, full body, and complex, often jammy or wine-like, fruit flavours.

 

Drying & Fermentation

Because mucilage is rich in sugars, acids and enzymes, they interact with the bean during the drying stage providing a gradual and controlled fermentation element to the Honey Process. Unlike the submerged fermentation in washed processing or the in-cherry fermentation of natural processing, the fermentation in the Honey Process occurs in a thin layer directly in contact with the bean.

 

Conclusion

The fermentation in Honey Process shapes the way we enjoy our coffee in the following ways:

•       Breakdown of the sugars increase sweetness.

•       Organic acids balance the acidity.

•       The combination of enzymatic and microbial action adds fruit and caramel notes.

•       Varying the mucilage amounts and drying environments in yellow, red, and black honey can determine the intensity of fermentation and flavour spectrum.

•       The highlight of this method is the interplay of mucilage, drying and fermentation for a unique coffee experience.