The coffee bean is made up of several parts. Working from the inside to the outside, we have the bean itself, Parchment, Mucilage, and the most outer part, the Pulp.
The Honey process produces a much fuller bodied coffee by first removing he pulp from the bean using a coffee pulping machine. Once the pulp is removed, the coffee fruit is transferred to a holding tank where its fermented anaerobically, in other words, without the use of oxygen, for 40-80 hours. The fermentation process creates an enzymatic reaction giving honey processed coffee its distinct notes such as various flowers, fruits, and dark chocolate. Once fermented for the required time, the coffee is then transferred to a raised mesh table to dry under shade. This is a very slow process as the beans must be frequently raked and turned to ensure even drying and the prevention of mold and rot. Once the coffee reaches the required humidity, the process is complete. As can be seen, the honey process is quite labor intensive but certainly worth while for the distinct notes it produces.
