HONEY PROCESS COFFEE

PULPED NATURAL/HONEY/WET-HULLING

This coffee processing method is similar to the washed process but skips a few steps, creating a unique flavor profile that lies between washed and natural processes. Different coffee growing regions use various terms to describe this method, with Sumatra exclusively using the wet hulling process (see below). Only the ripest cherries are picked and sorted to ensure the highest grade. These cherries are then processed through a pulper, which uses centrifugal force to split the skin and release the bean. Unlike the washed process, there are no fermentation tanks or washing channels involved; instead, the beans are dried with some mucilage intact. The amount of mucilage removed can be adjusted using a mechanical demucilager, which influences the type of honey process, as seen in Costa Rica.

Honey Process Examples:

White honey: 80-90% (up to 100%) mucilage removed

Yellow honey: 50-75% mucilage removed

Red honey: 0-50% mucilage removed

Black honey: Minimal mucilage removed

DRYING

After adjusting the mucilage, the coffee is laid out to dry on patios. Frequent turning and raking are crucial to prevent over fermentation and rot as the moisture content is brought down to the optimal 10-12% moisture. At this stage, the beans often resemble candied nuts, hence the term honey process. Once dried to the correct moisture level, the coffee is allowed to rest before being hulled and prepared for distribution.

This process results in a mega sweet, smooth cup with a big mouth feel and muted acidity. A prime example is the Costa Rica Las Lajas Black Honey Alma Negra, known for its sweet dark fruit flavor.

WET HULLING

Unique to Sumatra, wet hulling is a distinctive form of pulped natural processing. Most coffees from this region are processed this way, giving them their characteristic flavor. In this method, cherries are pulped and placed in fermentation tanks or wicker baskets for a short period, leaving some mucilage intact. This remaining mucilage is then washed off, and the beans are dried to 30-40% moisture, unlike the usual 10-12% moisture. They are immediately hulled and then further dried to 10-12%, a process known as wet-hulling. This gives the beans their distinctive dark green color and deep, earthy flavor.

Wet hulled coffee generally has muted acidity with a big body and depth. Consistency can be an issue, but rigorous cupping helps select the best lots from each farm.