What is the difference between washed and honey process?

The processing method is the final step in the farm's work, and it is one of the most influential factors in how your coffee tastes. Washed processing, or wet processing, is the standard for many high-quality coffees. After the cherries are picked, the fruit pulp is completely removed using a machine called a depulper. The beans are then fermented in water to remove the remaining sticky mucilage before being dried. This process is prized for its 'clean' cup, which allows the true characteristics of the origin—the soil, the altitude, and the variety—to shine through with clarity and bright acidity.

Honey processing is a hybrid method that sits between the washed and natural processes. In this method, the fruit skin is removed, but the sticky mucilage is left on the bean as it dries. The name 'honey' comes from the sticky, honey-like texture of the mucilage during the drying process. Because the bean is in contact with these sugars for a longer period, it absorbs more of them, resulting in a cup that is significantly sweeter and has a heavier, more syrupy body than a washed coffee.

There are also variations within the honey process, often labeled as 'yellow,' 'red,' or 'black' honey. These labels refer to the amount of mucilage left on the bean and the length of the drying time. A 'yellow' honey process might have less mucilage and a shorter drying time, resulting in a cleaner, more balanced cup. A 'black' honey process leaves more mucilage and takes longer to dry, resulting in a much sweeter, more intense, and sometimes more fermented-tasting cup.

For the reader, the choice between washed and honey is a choice of style. If you enjoy a coffee that is crisp, vibrant, and highlights the unique, delicate notes of the origin, washed is the way to go. If you prefer a coffee that is sweet, rich, and has a luxurious mouthfeel, honey-processed coffees are a fantastic choice.

In practice, both methods require immense skill and attention to detail. Washed coffee requires careful management of water and fermentation, while honey coffee requires constant monitoring during the drying phase to ensure the mucilage doesn't ferment too much. Both are beautiful expressions of the coffee cherry, and exploring both will give you a much deeper understanding of your own preferences.