Honey coffee is a fan favorite and all the rage. When honey coffee is back people are quick to order because it is one that runs out quick.
So, what is Honey Coffee?
Before we go over the Honey Coffee process lets take a look at the parts of a coffee bean. This will help us better understand why honey coffee process is different then our traditional washed process
Pulp: The pulp is the skin of the fruit. In the majority of coffee processes, the pulp is separated from the bean. The pulp can then be dried separately in order to make tea called, Cascara.
Mucilage: Beyond the skin is the mucilage. This is a sticky substance that cotes each of the two seeds. Mucilage is sometimes called honey because it is so sticky and sweet. YES, you guessed it, it is the part of the coffee bean that makes Honey Coffee taste so good.
Parchment: This is thin a layer of cellulose that is protecting each coffee seed. When dried this layer feels like parchment, hence the name. Parchment is the what you are left with after the coffee has dried. The next step is removing the parchment so we could be left with green coffee beans.
Silverskin: This is an even thinner layer that coats the seed and is called silverskin because of its silver sheen. This layer comes off during the roasting process.
Seed/ Coffee Bean: The Coffee bean most often has two beans in one fruit. Peaberrie coffee is an anomaly and is only one small bean is found in the fruit. Only 5% of a farmers crop are peaberries.
Honey Coffee Process:
Now that we know the parts of a coffee cherry we can get into the processing of Honey Coffee.
In this type of processing we hand pick the cherries and put it through the pulper. This separates the pulp from the coffee beans. The big difference with the honey process is that the coffee beans are NEVER washed. This means that the coffee is left out to dry with the mucilage remaining on the parchment.