Black Honey

The most demanding rung of the honey ladder: most or all of the mucilage is left on the bean, and drying happens slowly under heavy shade, often stretching over weeks. Because the beans stay humid far longer, they must be monitored constantly to avoid over-fermentation and mold — making black honey labor-intensive and comparatively expensive. Producers who master it are rewarded with what many describe as the most natural-like of the honeys while still retaining parchment. Flavor tendencies: rich body, deep honeyed and dried-fruit sweetness, with a winey edge. Many roasters find darker honeys excel as espresso, where the sweetness concentrates.