Black honey processed coffee is a unique coffee processing method that originated in Costa Rica.

Unlike other methods, such as washed or natural processing, black honey processing involves partially fermenting coffee beans (at farm level) in their pulp, rather than washing it off (washed process). This pulp or mucilage of the cherry contains the sweet tasting flavours, overtime soaking into the bean – creating the rich sweetness and complexity that sets it apart from other coffees.

During the black honey processing, coffee cherries are first carefully harvested, the beans are then spread out on patios or raised beds to dry, allowing the remaining pulp to ferment and infuse the beans with unique flavours.

The fermentation process can take several weeks, depending on various factors such as temperature, humidity, and desired flavour profile.

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