Honey processing sits between washed and natural methods. The cherry skin is removed, but some or all of the sticky mucilage layer is left on the seed during drying. The name comes from the tacky, honey-like texture of the mucilage as it dries — not from any actual honey flavor.
Honey spectrum
The amount of mucilage left on the seed defines the “color” of the honey process:
- White honey — most mucilage removed, closest to washed; dried quickly in direct sun
- Yellow honey — moderate mucilage, partial shade drying
- Red honey — more mucilage retained, slower drying with less direct sun
- Black honey — nearly all mucilage intact, dried slowly in shade; closest to natural
More mucilage and slower drying yield heavier body and more fruit sweetness.
What to expect in the cup
- Round, sweet body — more than washed, less dense than natural
- Stone fruit and caramel — peach, apricot, brown sugar
- Moderate acidity — present but softened by sweetness
- Balanced finish — the best honeys marry clarity with richness
Where it’s common
Costa Rica is the spiritual home of honey processing, where producers like those in the West Valley and Tarrazú regions have refined the technique into an art. It’s also popular in El Salvador, Brazil, and increasingly across Central America.
