[Video Guide] Honey Processed Coffee Explained: What It Is, How It’s Made & Why It Tastes So Unique

Honey processed coffee is one of the most intriguing processing methods in the coffee world. Despite its name, no actual honey is used. Instead, this process highlights the naturally sweet, sticky layer surrounding the coffee bean—called mucilage—that gives the coffee its distinctive flavor profile. In this guide, we’ll explore the origins of honey processed coffee, the different types, how it’s made, and the best ways to brew it at home.

Frequently Asked Questions:

Does honey processed coffee contain honey?
No. The “honey” refers to the sticky mucilage layer left on the beans during drying, not actual honey.

Where did honey processed coffee originate?
It originated in Costa Rica in the 1970s and spread to other coffee-producing countries in Central America.

What’s the difference between yellow, red, and black honey coffee?
The main difference is how much mucilage remains and how the beans are dried. Yellow honey is clean and light, red honey is fruity and syrupy, and black honey is rich, jammy, and complex.

How should I brew honey processed coffee?
Pour-over methods work best for yellow and red honey coffees, while French press or AeroPress are excellent for black honey.

Is honey processed coffee always light roasted?
Most roasters prefer lighter roasts to preserve the unique sweetness and fruitiness of honey process beans.

Honey processed coffee has been gaining popularity among specialty coffee lovers for its balance of sweetness, body, and complexity. But what exactly is it, and how is it different from washed or natural coffees?

What Is Honey Processed Coffee?

The name comes from the sticky, gooey layer called mucilage that surrounds the coffee bean inside the cherry. During honey processing, the skin of the cherry is removed, but this mucilage is left on the beans while they dry in the sun. The sticky coating looks and feels like honey, which is how the method got its name.

Unlike the washed process (where the mucilage is completely removed) or the natural process (where the bean dries inside the whole cherry), the honey process strikes a balance between the two. The result is a coffee with the clean brightness of washed coffees and the fruity sweetness of naturals.

Origins and Types of Honey Coffee

Honey processed coffee originated in Costa Rica in the 1970s and has since spread throughout Central America. Today, there are three main types:

• Yellow Honey: The mucilage layer is thinnest, and beans are dried quickly with frequent turning. The flavor is clean, crisp, and lightly sweet.

• Red Honey: More mucilage is left on, and drying is slower. This produces bolder fruit notes and a syrupy body.

• Black Honey: The thickest mucilage layer remains, and beans dry the longest, often in shade. The result is rich, jammy coffee with complex, wine-like notes.

The differences come from how much mucilage remains and how the beans are managed during drying. Farmers carefully control these conditions, making honey processing as much an art as it is a science.

Roasting and Brewing Honey Process Coffee

Because of its delicate flavors, honey processed coffee is typically roasted lightly. A lighter roast preserves the natural sweetness and acidity developed during drying, while darker roasting can overpower these flavors.

Brewing methods also bring out different aspects of each honey type:

• Yellow Honey: Best with pour-over methods like Chemex or V60, highlighting its subtle fruit and clean sweetness.

• Red Honey: Also excellent in pour-over, but benefits from a slightly finer grind to emphasize its syrupy, fruity body.

• Black Honey: Pairs well with immersion brewing methods like French press or AeroPress, which complement its dense, bold flavors.

Why Try Honey Process Coffee?

Honey processed coffee is a perfect example of innovation in coffee farming. By striking a balance between washed and natural processes, it offers a unique flavor experience—sweet, fruity, and complex without being overwhelming. For coffee drinkers eager to explore beyond the familiar, honey process beans are an exciting option to add to your brewing journey.

Full Video Transcript: 

"Honey processed coffee—what on earth is it? It’s a term that conjures up sweet, sticky images, but what does it actually mean? Does it taste like honey? Is honey used in the process? Today we’re diving into the delicious world of honey processed coffee, a method as intriguing as its name that might be changing the coffee world.

Hi, my name’s Lizzy, and I’m all about helping you make better coffee at home and seeing coffee as more than just caffeine. If that’s something you’re interested in, then hit the subscribe button.

Honey processed coffee comes from Central America, specifically Costa Rica, which is considered the birthplace of this process. It first emerged in the 1970s—which is relatively new when you consider that people have been drinking coffee since the 15th century. From Costa Rica, it spread to other coffee-producing countries in the region that began experimenting with the technique.

So what’s behind the intriguing name? Imagine a coffee cherry, much like a small fruit. Inside is a seed, which we call the coffee bean. Wrapped around this bean is a sticky, sweet layer—almost like the flesh of fruit, except gooier, sweeter, and stickier. This layer is called the mucilage. In the honey process, the cherry’s outer skin is removed, but this gooey layer is left clinging to the beans as they dry in the sun. This sticky coating is why it’s called “honey process”—not because honey is added, but because the mucilage is as sweet and sticky as honey. It’s the secret behind honey processed coffee’s unique taste.

Unlike the washed process, where the mucilage is completely cleaned off, or the natural process, where the bean dries inside the whole cherry, the honey process strikes a balance between the two. It’s like the Goldilocks of coffee processing. As the sticky layer dries in the sun, it transforms the bean, giving honey coffee its distinctive flavor.

There are three main types of honey coffee: yellow, red, and black. The difference comes from how much mucilage is left on the bean and how it’s dried. Yellow honey uses the most water pressure during depulping, leaving just a thin layer of mucilage. The beans are turned more frequently, drying faster and resulting in a clean, sweet coffee with fruity hints. Red honey leaves more mucilage on the bean and dries more slowly, creating bolder fruit flavors and a syrupy body—closer to natural process coffee but not quite as heavy. Black honey involves the least water pressure, leaving the thickest layer of mucilage. The beans dry the longest, often under shade, and develop deep, complex sweetness with jammy, boozy notes and a creamy body.

This controlled fermentation is an art. Skilled farmers know exactly how much mucilage to leave, when to turn the beans, and how to manage the drying process. Their careful balance creates honey coffee’s unique profile, distinct from traditional washed or natural coffees.

Drying is a crucial step, influencing everything from aroma to flavor. Methods range from open-air patios to raised beds under cover to climate-controlled greenhouses. The slow transformation of sugars during drying creates the coffee’s complexity.

Once dried, honey processed coffee is usually roasted lightly to preserve its delicate flavors and acidity. A dark roast would overpower the sweetness and defeat the purpose of the process. Lighter roasting highlights the unique fruity and floral notes, giving you the best sense of the farmer’s work.

When it comes to brewing, different honey coffees shine in different ways. Yellow honey, with its mild fruitiness, works beautifully in pour-over methods like Chemex or V60. A medium grind and water around 200°F will balance its crisp, sweet flavors. Red honey, with more fruit intensity and syrupy sweetness, also shines in pour-overs. A slightly finer grind helps bring out its vibrant notes. Black honey, with its dense, bold character, benefits from immersion methods like French press or AeroPress, which allow for fuller extraction. Use a medium grind and water just off the boil for best results.

Honey processed coffee stands out as a testament to innovation and balance in the coffee world. While it doesn’t involve actual honey, the name captures the essence of the sticky-sweet mucilage that defines the process. Coffee is always a personal journey, and honey process is just another fascinating corner to explore. Try different coffees, experiment with brewing methods, and discover which flavors you enjoy most.

As always, if there’s any content you’d like to see, drop a message in the comments. If you found this video helpful, hit subscribe and give it a thumbs up. Thanks for watching, and I’ll see you in the next video."