Black Honey

Description

It is a method where the coffee cherries are de pulped, leaving a significant amount of mucilage (sticky fruit residue) on the beans during drying. The name “black honey” refers to the dark, sticky appearance of the beans and the extended drying time, which can take several weeks. This process results in a coffee with a heavy body, intense sweetness, and complex flavors, often featuring notes of dried fruit, molasses, and caramel. The beans are dried slowly on raised beds or patios, with careful turning to ensure even drying and prevent over-fermentation. Black Honey Process is labor-intensive and requires precise control, making it a specialty method that produces rich, unique, and high-quality coffees.