Collection: Honey Process Coffee

No honey is involved. The skin comes off the cherry, but some or all of the sticky mucilage is left on the seed to dry, and that layer is what growers call honey. How much of it stays on gives the sub-names: white, yellow, red and black, in ascending order of mucilage and ascending order of risk. The result sits between the two processes either side of it, with more sweetness and body than a washed lot and more clarity and structure than a natural.

Honeys are the most weather-dependent process on a farm. The drying beds have to be raked constantly or the sugar layer ferments unevenly, so the good ones are small lots by definition and rarely repeat exactly from one year to the next. In the cup they take a slightly finer grind and a longer contact time than you would give a natural, because the sweetness sits deeper and needs more work to pull out. Water at 93C is a sensible place to start.

Process terms are defined plainly in our coffee glossary.

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  • DARK HONEY

    DARK HONEY

    Regular price
    Rs. 875.00
    Sale price
    Rs. 875.00
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  • AMBER BLAZE

    AMBER BLAZE

    Regular price
    Rs. 855.00
    Sale price
    Rs. 855.00
    Regular price
  • CITRUS CIRCUS

    CITRUS CIRCUS

    Regular price
    Rs. 950.00
    Sale price
    Rs. 950.00
    Regular price