Honey processing removes the cherry’s skin and pulp but leaves some or all of the sticky mucilage on the bean while it dries. There is no honey involved — the mucilage is simply sticky and sweet.
Where it sits
Washed removes everything before drying: clean, acidic, transparent. Natural dries the whole fruit: fruity, heavy, wild. Honey is between: more body and sweetness than washed, more clarity and less ferment than natural.
The colour grades
Named for how much mucilage is left and how the drying is managed:
White — most mucilage removed, fast drying. Closest to washed. Yellow — some mucilage, quick drying in full sun. Red — more mucilage, slower drying, partial shade. Black — all the mucilage, slowest drying, heavily shaded and covered. Closest to natural, and the most demanding.
The darker the grade, the more sweetness and body, and the higher the risk of over-fermentation.
Why producers do it
Costa Rica popularised it, partly for water economy — honey processing uses far less water than washed — and partly because it produces a distinctive, sellable profile.
What to expect in the cup
Rounded sweetness, moderate acidity, stone fruit and caramel, more body than a washed coffee. Very approachable, and often a good introduction to processing differences.
Last reviewed 8 August 2026