The honey process is a method of processing coffee cherries where some of the fruit pulp is left on the seed (bean) during drying, creating a sweet and sticky layer that resembles honey. This process results in a cup with a unique flavor profile, often described as having notes of caramel, fruit, and wine. The amount of pulp left on the seed can vary from trace amounts to nearly fully intact, resulting in different levels of sweetness and body in the finished coffee.

Depending on how much pulp is left on the coffee, Honeyed coffee can be classified as Yellow, Red, or Black. 

The honey process is considered a middle ground between the fully washed process (clean and bright flavors) and the natural process (heavy body, fruity flavors).