Honey process (pulped natural)

In honey processing the skin of the coffee cherry and most of the pulp are removed by machine. The sticky mucilage remains wholly or partly on the bean and dries with it. The name refers to this honey-like sticky layer, not to honey.

Depending on the amount left and the drying, producers speak of yellow, red or black honey. The result tastes somewhere between washed and natural coffee, often with more sweetness and body. The method is common in Central America and Brazil, among other places.