La Bastilla Honey Process Raw Coffee Beans

The "honey" in honey-processed green coffee is unrelated to honey from bees. The term honey refers to the mucilage that surrounds the coffee at the parchment skin. The profile of honey coffees is strongly dependent upon the amount of the coffee mucilage or honey that is left on the coffee during fermentation. In general, the more honey left on the seed during fermentation, the sweeter the coffee will be.

The honey cup profile sits squarely at the intersection of washed and natural processed coffees. Honey processing generally yields a fruity cup. However, honeys don't usually have the fruit-bomb effect or the volatility of some naturals. In contrast to washed coffees, honeys often result in a rounder acidity and a more complex mouthfeel. Finally, honey processing is far less water-intensive than washed processing.