Honey processed coffee, also called pulped natural, is a middle path between washed and natural processing. The bean’s outer skin is removed, but some of the sticky fruit layer (mucilage) is left attached when the beans are dried.
Why “honey”
The name has nothing to do with bees. It comes from the sticky, honey-like texture of the partially fruited beans during drying. Producers grade honey processed coffees by how much mucilage remains: white, yellow, red, and black honey, in increasing order of fruit retention and increasing intensity of effect on the cup.
How it tastes
Honey processed coffees fall between the cleanness of washed and the fruit intensity of naturals. They have more body and sweetness than a washed coffee from the same farm, but more clarity and brightness than a natural. Stone fruit notes like apricot, peach, and red fruit are common.
White and yellow honey lean toward washed; red and black honey lean toward natural. Each has its own market.
Where you find it
Costa Rica popularized the modern honey process and remains the leading origin for it. Brazil, El Salvador, and Honduras also produce notable honey-processed lots. The technique has spread because it works in regions with limited water (washed processing uses substantial water) but where producers want more control than full natural drying offers.
Why processing matters at all
Processing is the second most important variable in green coffee character, after the variety and growing conditions. The same coffee, processed three ways, will produce three distinctly different cups. Honey gives producers a controllable lever for designing the final flavor profile they want.