<\/span><\/h2>\n[\/et_pb_text][et_pb_text admin_label=”Cuando hablamos de los procesos del caf\u00e9” _builder_version=”4.19.4″ text_font=”||||||||” text_font_size=”19px” custom_padding=”|0px||||” global_colors_info=”{}”]<\/p>\n
When we talk about coffee processing, we refer to the order and method by which the different parts of the coffee cherry are separated to leave the seeds free and dry, which is what we commonly know as green coffee (before it is roasted).<\/p>\n
To understand this, it is useful to briefly mention the anatomy of a coffee cherry, as it will help us better understand each process, how and why they affect the seeds, and ultimately, our cup.<\/p>\n
A coffee cherry is the fruit of the coffee plant. Inside this cherry are two seeds, just like many other fruits. It is the seeds inside the cherry that we use to make coffee.<\/p>\n
Between the seeds, which are hidden inside, and the outer skin, there are several layers that, in concentric order from the outside in, are: skin, mucilage, parchment, silver skin, and seed.<\/p>\n
In a honey process coffee, the cherries, once harvested, are depulped, leaving only the seeds covered with mucilage. Once depulped and with the mucilage, the seeds are left to dry until all the moisture evaporates. Later, the mucilage and parchment are removed. The coffee seeds are then ready for roasting.<\/p>\n
[\/et_pb_text][\/et_pb_column_inner][\/et_pb_row_inner][et_pb_row_inner disabled_on=”off|off|on” admin_label=”Newsletter inline blog” _builder_version=”4.20.2″ min_height=”106px” custom_margin=”||3%||false|false” custom_padding=”||||false|false” saved_tabs=”all” collapsed=”off” global_colors_info=”{}”][et_pb_column_inner saved_specialty_column_type=”3_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” parallax__hover=”off” parallax_method__hover=”on” custom_padding__hover=”|||”][et_pb_code disabled_on=”off|off|on” admin_label=”V\u00eddeo cold brew m\u00f3vil Android” _builder_version=”4.21.0″ _module_preset=”default” display_conditions=”W3siaWQiOiJlYmNkMzY0NS05ZDRmLTQxZTMtOTFlMS1iOGFlNWM4Y2M3YjYiLCJjb25kaXRpb24iOiJicm93c2VyIiwiY29uZGl0aW9uU2V0dGluZ3MiOnsiZGlzcGxheVJ1bGUiOiJpcyIsImJyb3dzZXJzIjoiY2hyb21lfGZpcmVmb3h8fGVkZ2V8aWV8b3BlcmF8bWF4dGhvbnx1Y2Jyb3dzZXIiLCJhZG1pbkxhYmVsIjoiTmF2ZWdhZG9yIiwiZW5hYmxlQ29uZGl0aW9uIjoib24ifSwib3BlcmF0b3IiOiJPUiJ9XQ==” locked=”off” global_colors_info=”{}”]<\/video>[\/et_pb_code][et_pb_code disabled_on=”off|off|on” admin_label=”V\u00eddeo cold brew m\u00f3vil IOS” _builder_version=”4.21.0″ _module_preset=”default” display_conditions=”W3siaWQiOiIxMjU3YWI0My01ZWYwLTRhMzQtYjFjYi05ZjJhNGNkZTI2MmYiLCJjb25kaXRpb24iOiJicm93c2VyIiwiY29uZGl0aW9uU2V0dGluZ3MiOnsiZGlzcGxheVJ1bGUiOiJpcyIsImJyb3dzZXJzIjoifHxzYWZhcml8fHx8fCIsImFkbWluTGFiZWwiOiJOYXZlZ2Fkb3IiLCJlbmFibGVDb25kaXRpb24iOiJvbiJ9LCJvcGVyYXRvciI6Ik9SIn1d” locked=”off” global_colors_info=”{}”]<\/video>[\/et_pb_code][et_pb_code module_id=”newsletter-blog-inline-movil” _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_code][\/et_pb_column_inner][\/et_pb_row_inner][et_pb_row_inner admin_label=”\u00bfLos caf\u00e9s se procesan?” _builder_version=”4.19.4″ custom_padding=”0px||||false|false” collapsed=”off” global_colors_info=”{}”][et_pb_column_inner saved_specialty_column_type=”3_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” parallax__hover=”off” parallax_method__hover=”on” custom_padding__hover=”|||”][et_pb_text admin_label=”Fases del caf\u00e9 honey process” _builder_version=”4.19.4″ text_font_size=”15px” text_line_height=”1.5em” custom_margin=”||15px||false|false” custom_padding=”||||false|false” global_colors_info=”{}”]<\/p>\n<\/span>Stages of the Honey Process Coffee<\/span><\/h2>\n[\/et_pb_text][et_pb_image src=”https:\/\/suscripcion.ineffablecoffee.com\/wp-content\/uploads\/2023\/02\/blog-ineffable-coffee-proceso-honey.jpg” alt=”What is Honey Process Coffee?” title_text=”What is Honey Process Coffee?” show_bottom_space=”off” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” admin_label=”Foto 1″ _builder_version=”4.19.4″ custom_margin=”||10px||false|false” global_colors_info=”{}”][\/et_pb_image][et_pb_text admin_label=”Semillas de caf\u00e9 durante el secado a\u00fan recubiertas por el muc\u00edlago” _builder_version=”4.19.4″ text_font_size=”15px” text_line_height=”1.5em” global_colors_info=”{}”]<\/p>\n
Coffee beans during drying still covered by mucilage<\/p>\n
[\/et_pb_text][et_pb_text admin_label=”Existen varios tipos de caf\u00e9 honey process” _builder_version=”4.19.4″ text_font=”||||||||” text_font_size=”19px” global_colors_info=”{}”]<\/p>\n
There are several types of honey process coffee: yellow, red, and black. What differentiates one from the other is the amount of mucilage and\/or the time the beans are left to dry with the mucilage. This is actually a significant change that we will understand better by knowing the process step by step and the cup profile it creates.<\/p>\n
\n\nHarvesting. Coffee cherries should always be picked at their optimal ripeness.<\/p>\n<\/li>\n
\nThe coffee cherries are pulped. In this process, the skin is removed, leaving part of the mucilage with the beans.<\/p>\n<\/li>\n
\nDrying. The beans are left to dry on raised beds or patios along with the mucilage. The drying time will depend on the variety, climatic conditions, and the type of honey process the coffee producer wants to achieve: yellow, red, or black.<\/p>\n<\/li>\n<\/ol>\n
That\u2019s why this process can last from one to two weeks. During this time, the beans must be regularly turned to ensure even drying and to prevent defects.<\/p>\n
[\/et_pb_text][\/et_pb_column_inner][\/et_pb_row_inner][et_pb_row_inner admin_label=”Yellow honey” _builder_version=”4.16″ min_height=”106px” custom_padding=”0px||||false|false” collapsed=”off” global_colors_info=”{}”][et_pb_column_inner saved_specialty_column_type=”3_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” parallax__hover=”off” parallax_method__hover=”on” custom_padding__hover=”|||”][et_pb_text admin_label=”Yellow honey” _builder_version=”4.19.4″ text_font_size=”15px” text_line_height=”1.5em” custom_margin=”||15px||false|false” custom_padding=”||||false|false” global_colors_info=”{}”]<\/p>\n
<\/span>Yellow honey<\/span><\/h2>\n[\/et_pb_text][et_pb_image src=”https:\/\/suscripcion.ineffablecoffee.com\/wp-content\/uploads\/2023\/02\/blog-ineffable-coffee-proceso-honey-2.jpg” alt=”What is yellow honey process coffee?” title_text=”blog-ineffaQu\u00e9 es el caf\u00e9 proceso honey yellowble-coffee-proceso-honey 2″ show_bottom_space=”off” align_tablet=”center” align_phone=”center” align_last_edited=”on|desktop” admin_label=”Foto 2″ _builder_version=”4.19.4″ _module_preset=”default” custom_margin=”||10px||false|false” global_colors_info=”{}”][\/et_pb_image][et_pb_text admin_label=”Semillas de caf\u00e9 sec\u00e1ndose por un proceso honey yellow” _builder_version=”4.19.4″ text_font_size=”15px” text_line_height=”1.5em” global_colors_info=”{}”]<\/p>\n
Coffee beans drying through a yellow honey process.<\/p>\n
[\/et_pb_text][et_pb_text admin_label=”El caf\u00e9 yellow honey” _builder_version=”4.19.4″ text_font=”||||||||” text_font_size=”19px” custom_margin=”||0px||false|false” global_colors_info=”{}”]<\/p>\n
Yellow honey coffee is a coffee that has undergone the previous process and likely retains around 25% of mucilage.<\/p>\n
The drying process is accelerated through various techniques, using both shade and sunlight, giving the beans a yellowish hue.<\/p>\n
This typically occurs within the first five to seven days, before the mucilage turns reddish and then black.<\/p>\n
The cup profile of a yellow honey coffee is similar to that of a washed coffee, with clean notes that highlight the variety, terroir, and climate, but with sweet and fruity notes resulting from fermentation and the transfer of sugars from the mucilage to the bean.<\/p>\n
[\/et_pb_text][\/et_pb_column_inner][\/et_pb_row_inner][et_pb_row_inner admin_label=”Red honey” _builder_version=”4.16″ min_height=”106px” custom_padding=”0px||||false|false” collapsed=”off” global_colors_info=”{}”][et_pb_column_inner saved_specialty_column_type=”3_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” parallax__hover=”off” parallax_method__hover=”on” custom_padding__hover=”|||”][et_pb_text admin_label=”Red honey” _builder_version=”4.19.4″ text_font_size=”15px” text_line_height=”1.5em” custom_margin=”||15px||false|false” custom_padding=”||||false|false” global_colors_info=”{}”]<\/p>\n
<\/span>Red honey<\/span><\/h2>\n[\/et_pb_text][et_pb_image src=”https:\/\/suscripcion.ineffablecoffee.com\/wp-content\/uploads\/2023\/02\/blog-ineffable-coffee-proceso-honey-3.jpg” alt=”What is red honey process coffee?” title_text=”What is red honey process coffee?” show_bottom_space=”off” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” admin_label=”Foto 3″ _builder_version=”4.19.4″ custom_margin=”||10px||false|false” global_colors_info=”{}”][\/et_pb_image][et_pb_text admin_label=”Semillas de caf\u00e9 sec\u00e1ndose por un proceso honey red” _builder_version=”4.19.4″ text_font_size=”15px” text_line_height=”1.5em” global_colors_info=”{}”]<\/p>\n
Coffee beans drying through a red honey process.<\/p>\n
[\/et_pb_text][et_pb_text admin_label=”En el caf\u00e9 red honey” _builder_version=”4.19.4″ text_font=”||||||||” text_font_size=”19px” global_colors_info=”{}”]<\/p>\n
In red honey coffee, the drying process is extended a bit longer. We are also likely talking about a mucilage content of around 50%, and it is dried until the mucilage has acquired a reddish color. This process usually takes between one week and ten days, although it all depends on the climatic conditions.<\/p>\n
In red honey coffee, we begin to notice more fruity and sweet notes, as there has been more time for the sugars in the mucilage to ferment and transfer to the bean.<\/p>\n
[\/et_pb_text][\/et_pb_column_inner][\/et_pb_row_inner][et_pb_row_inner admin_label=”Tienda” _builder_version=”4.17.4″ min_height=”106px” custom_padding=”0px||||false|false” collapsed=”off” global_colors_info=”{}”][et_pb_column_inner saved_specialty_column_type=”3_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” parallax__hover=”off” parallax_method__hover=”on” custom_padding__hover=”|||”][et_pb_divider divider_position=”center” _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_divider][et_pb_text admin_label=”Otros factores importantes” _builder_version=”4.16″ text_font_size=”15px” text_line_height=”1.5em” custom_margin=”||47px||false|false” custom_padding=”||||false|false” global_colors_info=”{}”]<\/p>\n
Enjoy seasonal coffee, visit our store.<\/h3>\n [\/et_pb_text][et_pb_shop type=”product_category” posts_number=”3″ include_categories=”140″ columns_number=”3″ orderby=”menu_order” _builder_version=”4.17.4″ title_font=”||||||||” title_text_align=”center” title_font_size=”21px” title_line_height=”1.4em” price_font=”||||||||” price_text_align=”center” price_text_color=”#a87500″ price_font_size=”18px” price_line_height=”20px” custom_margin=”||-30px||false|false” custom_padding=”||0px|||” locked=”off” global_colors_info=”{}”][\/et_pb_shop][et_pb_divider divider_position=”center” _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_divider][\/et_pb_column_inner][\/et_pb_row_inner][et_pb_row_inner admin_label=”Black honey” _builder_version=”4.16″ min_height=”106px” custom_padding=”0px||||false|false” collapsed=”off” global_colors_info=”{}”][et_pb_column_inner saved_specialty_column_type=”3_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” parallax__hover=”off” parallax_method__hover=”on” custom_padding__hover=”|||”][et_pb_text admin_label=”Black honey” _builder_version=”4.19.4″ text_font_size=”15px” text_line_height=”1.5em” custom_margin=”||15px||false|false” custom_padding=”||||false|false” global_colors_info=”{}”]<\/p>\n
<\/span>Black honey<\/span><\/h2>\n[\/et_pb_text][et_pb_image src=”https:\/\/suscripcion.ineffablecoffee.com\/wp-content\/uploads\/2023\/02\/blog-ineffable-coffee-proceso-honey-4.jpg” alt=”What is black honey process coffee?” title_text=”What is black honey process coffee?” show_bottom_space=”off” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” admin_label=”Foto 4″ _builder_version=”4.19.4″ custom_margin=”||10px||false|false” global_colors_info=”{}”][\/et_pb_image][et_pb_text admin_label=”Semillas de caf\u00e9 sec\u00e1ndose por un proceso honey black” _builder_version=”4.19.4″ text_font_size=”15px” text_line_height=”1.5em” global_colors_info=”{}”]<\/p>\n
Coffee beans drying through a black honey process.<\/p>\n
[\/et_pb_text][et_pb_text admin_label=”El caf\u00e9 black honey” _builder_version=”4.19.4″ text_font=”||||||||” text_font_size=”19px” global_colors_info=”{}”]<\/p>\n
Black honey coffee has been left to dry until the mucilage has acquired a dark, almost black hue. To achieve this, nearly 100% of the mucilage is left on the beans, and they are dried under shade to prolong the process. This typically takes between ten days to two weeks, depending on climatic conditions.<\/p>\n
Black honey is the most challenging to produce among the three types of honey-processed coffees. This is because the extended drying time increases the risk of over-fermentation, the development of defects, or attacks by microbes or pests. For this reason, it requires constant attention.<\/p>\n
The cup profile of a black honey coffee closely resembles that of a natural process coffee, with complex sweetness and fruity notes, but without reaching the same intensity. It also retains a clean acidity.<\/p>\n
[\/et_pb_text][\/et_pb_column_inner][\/et_pb_row_inner][et_pb_row_inner admin_label=”\u00bfCaf\u00e9 natural, lavado o honey?” _builder_version=”4.16″ min_height=”106px” custom_padding=”0px||||false|false” collapsed=”off” global_colors_info=”{}”][et_pb_column_inner saved_specialty_column_type=”3_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” parallax__hover=”off” parallax_method__hover=”on” custom_padding__hover=”|||”][et_pb_text admin_label=”\u00bfCaf\u00e9 natural, lavado o honey?” _builder_version=”4.19.4″ text_font_size=”15px” text_line_height=”1.5em” custom_margin=”||15px||false|false” custom_padding=”||||false|false” global_colors_info=”{}”]<\/p>\n
<\/span>Natural, washed, or honey coffee?<\/span><\/h2>\n[\/et_pb_text][et_pb_text admin_label=”El caf\u00e9 black honey” _builder_version=”4.19.4″ text_font=”||||||||” text_font_size=”19px” global_colors_info=”{}”]<\/p>\n
There is no generic answer to this question. In this series on different coffee processes, we have covered washed, natural, and honey coffee. Our goal was never to determine which is better, but rather to clearly explain what these processes mean and how they affect coffee.<\/p>\n
Choosing one process over another is a decision made by the coffee grower, who knows their coffee best and how to get the most out of it. All processes are good if the results are good.<\/p>\n
Understanding these processes helps us better appreciate the beverage we love, enhances our ability to perceive its tasting notes, and makes us more aware of the work behind each cup from everyone involved in the coffee production chain. In short, it helps us enjoy our coffee even more.<\/p>\n
At Ineffable Coffee, we always consider the process, both when selecting coffees and when choosing the roast profile.<\/p>\n
[\/et_pb_text][\/et_pb_column_inner][\/et_pb_row_inner][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” parallax__hover=”off” parallax_method__hover=”on” custom_padding__hover=”|||”][et_pb_sidebar orientation=”right” area=”custom-sidebar-55″ admin_label=”Barra lateral” _builder_version=”4.18.0″ width_tablet=”130%” width_phone=”130%” width_last_edited=”off|desktop” saved_tabs=”all” locked=”off” global_colors_info=”{}”][\/et_pb_sidebar][\/et_pb_column][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
In honey processed coffee, once the cherries are harvested, the seeds are depulped, but part of the mucilage is left on, which is removed once they are dry.<\/p>\n","protected":false},"author":6,"featured_media":28456,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_joinchat":[],"footnotes":""},"categories":[330],"tags":[],"class_list":["post-51286","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-knowledge-and-coffee-culture"],"_links":{"self":[{"href":"https:\/\/suscripcion.ineffablecoffee.com\/en\/wp-json\/wp\/v2\/posts\/51286","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/suscripcion.ineffablecoffee.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/suscripcion.ineffablecoffee.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/suscripcion.ineffablecoffee.com\/en\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/suscripcion.ineffablecoffee.com\/en\/wp-json\/wp\/v2\/comments?post=51286"}],"version-history":[{"count":3,"href":"https:\/\/suscripcion.ineffablecoffee.com\/en\/wp-json\/wp\/v2\/posts\/51286\/revisions"}],"predecessor-version":[{"id":51289,"href":"https:\/\/suscripcion.ineffablecoffee.com\/en\/wp-json\/wp\/v2\/posts\/51286\/revisions\/51289"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/suscripcion.ineffablecoffee.com\/en\/wp-json\/wp\/v2\/media\/28456"}],"wp:attachment":[{"href":"https:\/\/suscripcion.ineffablecoffee.com\/en\/wp-json\/wp\/v2\/media?parent=51286"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/suscripcion.ineffablecoffee.com\/en\/wp-json\/wp\/v2\/categories?post=51286"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/suscripcion.ineffablecoffee.com\/en\/wp-json\/wp\/v2\/tags?post=51286"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}