On the other hand, Honey processed coffee are halfway between a washed coffee and a natural process coffee. The name actually comes from how sticky the beans get during processing. It’s fruity, but not in as exaggerated a way as some naturals. It often has a more rounded acidity than washed coffees, with intense sweetness and complex mouth feel.
They have a less complex selection process, since the window of opportunity for harvesting is a little bit less narrow; unfortunately Honey coffees are more complex to produce, since the variability of the environmental conditions can affect the consistency of that type of process in a more dramatic way.
The Honey coffee is put to dry without washing the mucilage, making the parchment stained and conferring the name of the coffee from black to red to blonde etc. Once the coffee has been dried, storage inside ECOTACT bags will allow for further metabolic activity, again related to fungus (beneficial) that with time will enhance the availability of flavor and smell precursors that will enhance the coffee for the roaster to express.
Use as a store system for Parchment right at the farm, we recommend our producers to keep their properly dried coffees inside ECOTACT bags to prevent re-absorption of water and oxygen exposure, and extend quality and survival time for their crops.
Coffee processing is an integral part of the industry but is rarely spoken about. It is the most important step for the best flavor brewing in your cup every morning.