For the honey process, (yellow, black or red honey process), the skin of the cherry is removed but the fleshy inside, known as the mucilage, is left on the seed while drying. This mucilage is where the process gets the honey name. It’s golden in colour, sweet in taste, and sticky to the touch.
The "Honey" processing method helps to reduce the characteristic acidity of traditionally washed coffees, while helping to highlight body and sweetness. This processing method has a significant impact on the resulting, unique taste in the cup. The “Black Honey” process is the most complex, laborious, and expensive. This is because it takes the longest time to ferment and takes up space on the drying beds for up to twice as long compared to yellow & red honey processing.
Black honey coffee requires constant attention and movement, which includes raking the beans multiple times an hour until they have matured by reaching the desired moisture percentage. Coffee aficionados from across the world agree that the black honey process, although the most intense, results in an extraordinary cup of coffee.