Technique: The coffee is depulped and left to dry with mucilage still remaining on the coffee. Honey process can be further divided into White, Yellow, Gold, Red, Black Honey based on the amount of mucilage left, drying time, and sunlight exposure. The name of this method derives from the sticky mucilage which looks like honey.
Cost: The darker the Honey, the higher the cost of production. Constant monitoring is required to prevent molding and over-fermentation.
Water Usage: Moderate amount.
Taste Profile: These coffees are a pleasant middle ground between Washed and Natural coffees with mellow acidity, thick mouthfeel and an extra hint of sweetness.