Speciality coffee has experienced a surge in popularity in recent years, with coffee lovers and aficionados alike seeking out unique and complex flavour profiles. One of the methods used to achieve this is the honey processing method, a hybrid of traditional washed and natural processing methods. In this blog post, we'll delve into the honey processing method and explore how it impacts the flavour of speciality coffee.
What is the honey processing method?
The honey processing method involves removing the outer skin of the coffee cherry, leaving the sticky, sugary mucilage intact. The coffee beans are then dried with this mucilage still attached, resulting in a fermentation process that imparts unique flavours to the coffee beans. The name "honey" refers to the sticky texture of the mucilage that resembles honey.
There are different levels of honey processing, depending on the amount of mucilage left on the beans. These include:
White honey:
This method involves removing most of the mucilage, leaving a thin layer on the beans.
Yellow honey:
This method leaves a medium layer of mucilage on the beans.
Red honey:
This method leaves the most mucilage on the beans, resulting in a sweeter and more complex flavour profile.
How does honey processing affect the flavour of coffee?
Honey processing can result in a wide range of flavour profiles, depending on the level of mucilage left on the beans. However, some general characteristics of honey-processed coffee include:
Sweetness:
The fermentation process during honey processing can result in a sweet flavour profile, similar to that of natural processed coffee.
Complexity:
The honey processing method can result in a more complex flavour profile than traditional washed processing, with notes of fruit, floral, and even wine-like flavours.
Cleanliness:
Unlike natural processed coffee, honey-processed coffee tends to have a cleaner taste with fewer defects
Where is honey-processed coffee grown?
Honey-processed coffee is grown in various regions around the world, including Costa Rica, Panama, and Nicaragua. Some of the most sought-after honey-processed coffees come from the Tarrazu region of Costa Rica, where the climate and soil are ideal for producing high-quality coffee.
Let's sum up, the honey processing method is a unique and increasingly popular method for producing speciality coffee. With its sweet and complex flavour profiles, honey-processed coffee is a must-try for any coffee enthusiast. If you're looking to expand your coffee horizons, be sure to try a cup of honey-processed coffee from your local roaster or coffee shop.
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