What is the honey process?

Coffee is a fruit and must undergo some type of processing before it reaches us at the Meletius roastery. One increasingly popular method, particularly in Costa Rican coffee, is the honey process.

There are two primary types of processing: washed and natural. In washed, the pulp (skin) around the cherry is mechanically removed. The seeds that remain (the coffee beans) are washed, left in a tank to ferment and then dried. In natural processing this stage of removing the pulp is omitted, so the cherries are left out in the sun with the skin and flesh still around the seed. This can add complex and fruity flavours to the coffee.

The honey process falls somewhere in between these 2 methods. The pulp is removed from the cherry leaving a layer of sticky mucilage and then, unlike in washed coffees, this layer is left intact whilst it dries. The mucilage is sticky and sweet, lending itself to the name “honey process”

There is a whole spectrum of honey processes named after colours (e.g. red honey process, yellow honey process) based on how much of the mucilage is left around the seed. This also affects the taste but in general, honey processing gives rise to unique flavours, not typically found in washed or natural coffees.

Roaster’s Recommendation

Our Costa Rican coffee roasted at Meletius presents fresh grapefruit notes alongside caramel, black tea, and a gentle cocoa acidity. This profile is a perfect representation of the clean, balanced cup obtained from a honey processed coffee. For the best experience, brew with the V60, to fully appreciate the delicacy of this fascinating coffee.