Coffee Processing Explainers

Honey / Pulped Natural — The Sweet Middle Ground

“Honey” or “pulped natural” starts like washed — skin removed — but keeps a layer of sticky mucilage on the bean while it dries. Done intentionally, it delivers elevated sweetness, plush body, and gentle fruit without tipping into uncontrolled funk.

Honeyed sweetness Silky body Balanced clarity Process-forward, not gimmicky
Coffee parchment with mucilage drying on raised beds in the sun

What Honey / Pulped Natural Actually Means

After pulping, instead of fully washing away the mucilage, producers keep part of it on and dry the coffee that way. That fruit layer is rich in sugars. With good sorting, airflow, and turning, it creates sweet, layered coffees that sit between washed clarity and natural intensity.

Core Steps

  1. Selective picking: ripe cherries; defects out early.
  2. Pulping: skin removed; targeted amount of mucilage left on.
  3. Drying: thin layers on patios or raised beds; frequent turning.
  4. Control: shade, thickness, and airflow tuned to avoid mold or harsh ferment.
  5. Rest & milling: dried to ~10–12% moisture, rested, hulled, and sorted.

Typical Flavor & Structure

  • Sweetness: honey, panela, caramel.
  • Body: rounder and silkier than many washed lots.
  • Fruit: yellow fruit, stone fruit, gentle red fruit depending on style.
  • Clarity: more definition than a rough natural if executed well.

Brew Uses

  • Filter: 1:15–1:16; highlight sweetness and texture.
  • Espresso: ideal for modern, sweet shots with character.
  • Cold Brew: approachable chocolate–caramel–fruit profile for wide audiences.
Shop Honey Process Coffees See All Processing Methods