Introduction to the processing of coffee honey the flavor of coffee beans treated with honey describes the taste characteristics of honey treated coffee

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If properly handled, honey-processed coffee tastes as if someone put honey and brown sugar in your coffee-although the name actually comes from the stickiness of the beans during processing. In many ways, this coffee is somewhere between washed coffee and sun-processed coffee: it has a fruity flavor, but not as exaggerated as some natural coffees. Its acidity is usually more rounded than washed coffee, with intense sweetness and complex taste.

Honey processing is closely associated with Costa Rica, and in recent years new classifications have been introduced: yellow, red, gold, black and white honey processing. This reflects the ability of this process to influence the taste and overall profile of coffee. It can be a highly scientific process because mucus levels-which affect the sweetness and depth of coffee-are monitored and controlled. Generally, the more mucus on the coffee beans, the sweeter the taste.

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