What is Honey Processed Coffee?

Spoiler: honey processed coffee doesn't actually contain any honey.

The name comes from the sticky, honey-like layer of fruit, called mucilage, that's left clinging to the coffee bean while it dries. How much is left on – along with how the coffee is dried – can influence whether it's described as a white, yellow, red or black honey.

When it comes to flavour, honey processed coffees often sit somewhere between washed and natural coffees. Think more sweetness and fruit than you might expect from a washed coffee, with more clarity than many naturals. The result can be a beautifully balanced cup with plenty of fruit and caramel-like sweetness.

“Honey processing gives producers another way to influence how a coffee develops after picking. By controlling how much mucilage remains and carefully managing the drying process, they can dial up sweetness, body and fruit character while still preserving clarity. Getting that balance right takes real skill.” Luke Ford Croft, Assistant Coffee Buyer.

Honey Processing Basics

Once a coffee cherry has been picked, the producer needs to separate the seeds (read beans) we eventually roast from the fruit surrounding them. How and when they do that can have a huge influence on how the coffee ultimately tastes.

Think of coffee processing as a spectrum. At one end, washed coffees have the fruit and mucilage removed before drying. At the other, natural coffees are dried inside the whole coffee cherry. Honey processing sits somewhere in the middle, with the skin removed but some of that sticky mucilage left behind.

That remaining fruit contains natural sugars, and managing it carefully during drying can help develop sweetness, body and fruit character in the finished cup. The more fruit that's retained and the way the coffee is dried can also influence the style of honey process a producer creates.

It's a hands-on process. With sticky fruit still clinging to the beans, producers need to carefully control drying and regularly turn the coffee to encourage an even result and avoid unwanted fermentation.

Step-by-Step Honey Process

So, how does a coffee cherry actually become a honey processed coffee?

1. Pick and sort
Ripe coffee cherries are picked and sorted, removing any that are underripe, overripe or damaged.

2. Remove the skin
The cherries are passed through a depulper, which removes the outer skin while leaving some of the sticky mucilage clinging to the beans.

3. Leave the good stuff behind
Unlike washed processing, that mucilage isn't completely removed. How much stays behind depends on the approach the producer is taking.

4. Dry (carefully)
The coffee is spread out to dry, often on raised beds or patios. Producers regularly turn and monitor the beans to encourage even drying and avoid unwanted fermentation or mould.

5. Watch and wait
Drying can take several weeks depending on the climate, amount of mucilage retained and drying method. Producers can also control things like sunlight, shade and turning frequency to influence how the coffee develops.

And that's where things start to get colourful. The amount of mucilage retained and the way the coffee is dried can help determine whether it's described as white, yellow, red or black honey...

Types of Honey Processed Coffee

So, what do those colours actually mean?

There's no universal rulebook for honey processing, so a red honey from one producer won't necessarily have been processed in exactly the same way as a red honey from another. As a general rule, though, the darker the honey classification, the more mucilage has been left on the coffee during drying. How the coffee is dried also plays a part, so the colours are best thought of as a useful guide rather than an exact formula.

And don't mistake the colour scale for a quality scale. Black honey isn't 'better' than white honey (or vice versa), they're simply different approaches that can produce very different cups of coffee.

Honey Process Taste Profile

If there's one thing honey processed coffees tend to have in common, it's sweetness.

Leaving some of the fruit's sugary mucilage on the bean during drying can contribute to a rounder, sweeter cup, often with flavours that remind us of caramel, brown sugar, stone fruit or ripe berries. You might also notice a little more body and texture than you'd typically expect from a washed coffee.

But there's no single 'honey processed' flavour. Origin, varietal, growing conditions, roast and the decisions made during processing all have their say too. That's why one honey coffee might be light, bright and peachy, while another is rich, syrupy and packed with darker fruit.

If washed coffees sometimes feel a little too clean and naturals a little too funky, honey processed coffee can be a great place to meet in the middle.

Is Honey Processing the Same as Wet Hulling?

You might occasionally see wet hulling (or giling basah) mentioned alongside honey processing, particularly when exploring coffees from Indonesia. There are some similarities, but they're not the same thing.

Both involve producers carefully controlling how coffee is processed and dried, but at different stages. With honey processing, some of the fruit's sticky mucilage remains on the bean as it dries. With wet hulling, the key difference comes later: the parchment layer surrounding the bean is removed while the coffee still contains significantly more moisture than it would in most other processing methods.

Wet hulling is particularly associated with Sumatra, where the warm, humid climate helped shape the method. It can contribute to the full body, lower acidity and earthy or savoury character traditionally associated with many Sumatran coffees.

So, while you might see the two discussed together, wet-hulled coffee isn't a type of honey processed coffee. They're separate methods that manipulate different stages of the journey from coffee cherry to green bean.

Why Choose Honey Processed Coffee?

If you like the clean, bright character of a washed coffee but wouldn't say no to some of the sweetness and fruit you get from a natural, honey processed coffee gives you a bit of both.

There's plenty of variety within the category too. Depending on the origin and processing choices, honey coffees can range from light and delicate to rich, syrupy and fruit-forward. So don't assume that liking (or disliking) one tells you everything you need to know about the rest.

Costa Rica is particularly famous for honey processing, with producers there playing an important role in developing and popularising the method. It's one to look out for when you're exploring different coffees and processing styles.

Brew Tips for Honey Processed Coffee

There’s no secret recipe reserved for honey processed coffee, so your usual brewing method is a perfectly good place to start.

If you want to pick out the fruit, sweetness and clarity, filter methods like a V60 or AeroPress can work brilliantly. Prefer something richer? A cafetière can help bring out more of the coffee’s body and syrupy sweetness.

Honey processed coffees can make excellent espresso too, particularly if you enjoy a sweeter, fruitier shot. Just remember that the coffee’s origin, roast and individual flavour profile matter more to your recipe than the processing method alone.

Whichever way you’re brewing, start with your usual recipe and adjust from there. A small change to grind size, dose or brew time can help you find the sweet spot for that particular coffee.

Need a hand? Our brew guides have step-by-step recipes for everything from espresso to AeroPress.

Frequently Asked Questions

What is honey processed coffee?

Coffee that's dried with some of the sticky fruit, or mucilage, still attached to the bean. Despite the name, there's no actual honey involved.

What does honey processed coffee taste like?

Often sweet and fruity, with plenty of body and clarity. Think caramel, stone fruit, ripe berries and brown sugar... although every coffee is different.

What is the difference between white, red, and black honey coffee?

Generally, the darker the classification, the more mucilage is retained and the more controlled the drying process. There's no universal system though, so expect differences between producers.

Is honey process better than washed or natural?

Nope – just different. Honey coffees often sit somewhere between the clean character of washed coffees and the bigger fruit and sweetness of naturals.

Where does honey processed coffee come from?

You'll find it produced around the world, but Costa Rica is particularly well known for developing and popularising honey processing.

Does honey processed coffee contain honey?

No honey here. The name comes from the sticky, honey-like mucilage left on the coffee bean during processing. Honey processed coffee itself is completely plant-based and suitable for vegans.

What other coffee processing methods are there?

Honey is only one piece of the processing puzzle. You'll also come across washed, natural, anaerobic and wet-hulled coffees, all of which handle the coffee cherry a little differently, and can produce very different flavours. Read our guide to coffee processing methods to get the full lowdown.