The HONEY process is the difference in the process between a wet and a natural coffee, in which the cherry is pulped and then dried with the layer of mucilage remaining on the parchment. This layer of mucilage contains a large amount of saccharose (sugar) and acids ... this is the honey to which the process refers. The next stage is the most complex and sensitive of the process: the drying phase. In this stage, time must be carried out correctly, with the purpose of efficiently transferring the flavors of the mucilage to the grain. The coffee is placed in drying beds or in concrete sheets, the grains must be moved or shaken several times every hour until they reach the desired percentage of humidity. This usually takes between 6 to 10 hours. After that, the coffee should be moved once a day for at least 6 to 8 days. Once the coffee has dried, it is ready to thresh and toast as with the other processes.
Honey Coffee
Aroma Coffee Company
The honey coffee process
What we you need to know about
The final product to process
The Honey process have 3 options
- Yellow
- Red
- Black
Our coffee is product of the red honey process.
This process (approximately 50% of mucilage) takes longer and usually develops with more coverage or shade.
The flavors of a honey process become more complex and have greater depth in relation to the mucilage remaining in the parchment.
The greater the parchment, the stronger the flavors.
That is what we are looking for, the best flavor and quality.