Processing method · 03
Honey process
Honey processing sits between washed and natural: some sticky mucilage — the “honey” — is left on the bean during drying.
At Bursa, cherries are depulped and then dried with controlled mucilage under shade for 18 to 25 days, creating a sweet, nuanced bridge between the clarity of washed coffee and the fruit intensity of natural processing.
The partial pulp increases body while maintaining a clean, elegant cup. Honey 74158 lots frequently score 88+ and are highly valued by specialty roasters.
White honey: only a very thin layer of mucilage remains, and the beans dry quickly under strong airflow — a very clean cup with light sweetness and subtle floral or citrus notes. Red honey: a larger portion of mucilage remains, requiring careful turning and shade control — a richer body and deeper sweetness, with brown sugar, ripe peach and apricot.
Tasting notes
- Caramel
- Peach
- Apricot
- Brown sugar
- Toffee
The process
- 01DepulpSkin removed, chosen amount of mucilage left on.
- 02Dry18–25 days under shade, turned frequently.
- 03GradeWhite or red honey depending on mucilage retained.
- Drying18–25 days
- StylesWhite honey · red honey
- Typical score88+