Honey processing sits between washed and natural coffee processing, offering a balance of clarity and sweetness. Unlike washed coffees, where all the fruit is removed before drying, honey-processed coffees retain some of the sticky mucilage on the bean—giving the process its name. This layer affects fermentation and drying, leading to a coffee with enhanced sweetness, a smooth body, and a nuanced acidity.

The amount of mucilage left on the bean influences the final flavor, and honey-processed coffees are often categorized by color: white, yellow, red, or black honey, depending on how much fruit is retained and how slowly the coffee is dried. The result is a range of flavor profiles, from clean and delicate to rich and fruit-forward.

This collection features coffees processed using the honey method, carefully selected for their balance, complexity, and depth. Expect flavors that highlight both the natural sweetness of the fruit and the structure of the bean itself.

A great choice for those who enjoy a vibrant, expressive cup with a layered profile, honey-processed coffees bridge the gap between the clarity of washed coffees and the boldness of naturals.