Coffee process

Honey Process

Honey processing is a method where the coffee cherry skin is removed, but some of the sticky fruit mucilage (called "honey") is left on the bean while drying.

• Flavor profile: Balanced sweetness, medium body, and mild acidity
  
  

• Taste notes: Honey, stone fruit, caramel
  
  

• Why it’s special: Combines the clarity of washed coffees with the sweetness of natural ones
  
  

Natural (Dry) Process

In the natural process, the entire coffee cherry is dried with the fruit still intact. Once dried, the outer layers are removed.

• Flavor profile: Fruity, bold, full-bodied
  
  

• Taste notes: Red berries, tropical fruit, wine-like notes
  
  

• Why it’s special: Enhances sweetness and fruit-forward flavors; lower water use makes it eco-friendly
  
  

 Fermented Process

Fermented or experimental processing involves extended fermentation—sometimes with controlled yeast or anaerobic (oxygen-free) environments.

• Flavor profile: Complex, vibrant, and exotic
  
  

• Taste notes: Tropical fruit, floral, spices, and even boozy notes
  
  

• Why it’s special: Innovative method that unlocks unique and surprising flavor profiles