Honey process

A coffee processing method that leaves some amount of mucilage from the coffee cherry on the beans during drying. This is called “honey” because of it’s similarity in appearance on the coffee as it dries. There are varying levels of the process, classified as white, yellow, red, or black based on the level of mucilage left on during the process. Yellow is the least amount, red is in the middle, and black honey is when the majority of the mucilage is left on to dry. The more mucilage left on the coffee during the process, the funkier the fermentation can get.