Topic 4: Honey process
Video
Welcome to this session on the Honey process. The Honey process is a coffee processing method that combines characteristics of both Fully Washed and Natural coffees, resulting in enhanced sweetness and body.
In this topic, participants will learn how coffee cherries are harvested, sorted, pulped, and dried while retaining part of the mucilage on the parchment. The session explains how mucilage influences flavor development during drying and how different levels of mucilage retention affect the final cup profile.
Participants will also learn about critical quality control measures, including drying management, moisture monitoring, and defect prevention. Proper management is essential because retained mucilage can increase both flavor potential and processing risks.
By the end of this topic, learners will understand how to produce Honey-processed coffees with balanced sweetness, smooth mouthfeel, and distinctive sugar-browning characteristics such as honey and caramel notes.
Audios
Chapter 1: Feature of Honey process
This chapter introduces the Honey process and explains how mucilage retention influences sweetnes...
Chapter 2: Harvesting and sorting
This chapter highlights the importance of selecting high-quality cherries to maximize flavor deve...
Chapter 3: In-cherry fermentation and pulping
This chapter explains how cherries are handled and pulped while preparing coffee for drying with...
Chapter 4: Sun-drying and storage
This chapter demonstrates drying and storage practices required to manage moisture, prevent defec...
