Colombian Honey Process

by Those Coffee People

Process: Honey
Annual Production Capacity: 15 TON
Farm Name: Los Cerros
Town: Ebejeco, Antioquia
Altitude: 1.900 – 2.100
Variety: Castillo – Colombia
Best Roast: Medium or Medium Dark roast
Preparation Suggestion:  Filter and Cold Brew
Process: Honey
Annual Production Capacity: 5 TON
Farm Name: La Señora
Town: Chinchina, Caldas
Altitude: 1.800 – 2.000
Variety: Castillo – Colombia
Best Roast: Medium or Medium Dark roast
Preparation Suggestion:  Filter and Cold Brew
Process: Honey
Annual Production Capacity: 15 TON
Farm Name: Clara Boya
Town: Fredonia, Antioquia
Altitude: 1.800 – 2.000
Variety: CaturraCastillo, Colombia
Best Roast: Medium or Medium Dark roast
Preparation Suggestion:  Filter and Cold Brew

Choose your favorite honey process !

Why Choose this Coffee?

Ever wondered what makes honey coffee so special? Honey processed coffee is a standout in the coffee world, known for its eco-friendly processing and unique flavor. Don’t be fooled by its name – there’s no honey or bees involved! The “honey” in honey coffee actually refers to the sticky, sweet mucilage layer left on the beans during processing, giving them a honey-like texture and color.

What’s even better? Honey coffee is incredibly water-efficient! Unlike the traditional washed method, honey processing uses far less water, making it a top choice for environmentally conscious coffee lovers. This method not only saves water but also brings out the beans’ natural sweetness.

Honey Coffee-those coffee people

Special Farming Practices for Honey Processed Coffee

Honey processing involves removing the outer skin of the coffee cherry and allowing the beans to dry with some or all of the mucilage (sticky fruit layer) still attached. This mucilage contributes to the coffee’s flavor profile. This process is one of the more sustainable practices, reducing water consumption from 40 liters/ kilo of parchment coffee to as little as 1! 

What is a Honey Process Coffee?

Honey process coffees stand out from the natural and washed processes, being a hybrid combination of techniques. The pulped natural or more known honey process is as the name describes a method in which the cherries are hand picked and selected, then they are depulped and allowed to dry without washing for around 2 weeks.

The drying process for honey processed coffee is critical and requires careful monitoring. The beans are dried on raised beds and need to be expertly turned by our producing partners to ensure even drying and prevent mold or fermentation issues.

The flavor of honey processed coffee is often more complex than washed coffee but not as fruity as natural processed coffee. It can have a balanced sweetness, body, and acidity, often featuring notes of chocolate, various fruits, caramel, and honey.

With this Coffee we Impact the Following SDGs:

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Each kilo of coffee purchased contributes to saving 39 liters of water versus traditional washed coffee

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In comparison to the FNC buy rate, TCP pays at least 31% above fair market value to our producing partners

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Providing young professionals opportunities for skilled employment in the coffee sector through barista schools, coffee quality control opportunities, and involvement in larger project development for their communities in partnership with the local government.