You hear all sorts of curiosities about coffee – “cat coffee” (Kopi Luwak) is just one of them. have you ever heard of honey processed coffee? That not only sounds delicious, but it is!
coffee with honey? Not quite!
There are different methods of drying in green coffee processing. In this article, we will focus on the special “honey processed” process. The name suggests that honey is being used or that a honey aroma is to be created, but this is not the case.
The honey-processed method was first used in Costa Rica in 2003 at the suggestion of a Japanese coffee importer who was visiting the country. This was due to inquiries from the Italian coffee specialist illy and the coffee company
The Japanese idea for creating new flavors was to only partially wash the coffee cherry, which removes the skin but leaves the soft, sticky pulp attached to the bean. Because this almost feels like honey, the term “honey processed” came about – so real honey was not involved.
The new process significantly improved the potential of Costa Rican coffee, giving it more body and flavor with a much more pleasant acidity.
Depending on the drying time and technique, a distinction is made between the three stages of “honey processed” coffee, which has the richest body in terms of taste and is particularly spicy. Because this method of production is the most time- and labor-intensive, black coffee is also the most expensive honey-processed coffee.
