Honey
Skin off, some mucilage left on for the dry. Sits between washed and natural in both method and cup.
- Family
- Honey
- Processing character
- Subtle
Honey processing pulps the cherry but skips the wash, so the sticky mucilage layer dries onto the parchment. The name is about that stickiness, not about flavor.
How much mucilage stays on is the variable, and the color names track it. White and yellow honey leave a little and dry fast in full sun. Red leaves more. Black honey leaves nearly all of it and dries slow under shade, which pushes it close to a natural in both risk and result.
More mucilage and slower drying means more sweetness and more body, and more chance of the dry stalling and the lot picking up ferment.
Most lots move as honey without a grade attached, which is normal and not a gap in the paperwork. Where we know the grade, we publish it.
How much mucilage stays on is the variable, and the color names track it. White and yellow honey leave a little and dry fast in full sun. Red leaves more. Black honey leaves nearly all of it and dries slow under shade, which pushes it close to a natural in both risk and result.
More mucilage and slower drying means more sweetness and more body, and more chance of the dry stalling and the lot picking up ferment.
Most lots move as honey without a grade attached, which is normal and not a gap in the paperwork. Where we know the grade, we publish it.
This is the starting presumption for the processing character scale. An individual coffee can sit higher or lower when the cup says so.
