The honey process - also called semi-dry processing or semi-washed coffee - is one of the processing techniques used directly after the coffee harvest.
The fruit residues and sugars from the mucilage that adhere to the bean during drying influence the ripening process and give these coffees their sweet and low-acid characteristics.
In this processing method, the pulp of the ripe coffee cherries is first removed mechanically - the so-called pulping. After pulping, the sugary, sticky layer of fruit residue, called mucilage, is left around the bean and is not washed off as is the case with washed coffees .
To achieve a perfect drying result, the coffee beans are regularly moved around to expose them to the right mix of sun and shade. The fruit residues and sugar from the mucilage that stick to the beans during drying influence the ripening process and give these coffees their sweet, low-acid and full-bodied characteristics.
Dry mill
About two weeks after harvesting, the coffee goes to the dry mill for secondary processing. Here, the coffee is standardized to just under eleven percent residual moisture, the protective parchment layer and silver skin are removed mechanically, and the beans are sorted by size. Finally, the coffee beans are ready for roasting and export.