Black Honey is a method where the coffee cherries are de-pulped, leaving a significant amount of mucilage (sticky fruit residue) on the beans during drying. The name "black honey" refers to the dark, sticky appearance of the beans.
The extended drying time on raised beds or patios takes several weeks, resulting in a coffee with a heavy body, intense sweetness, and complex flavors, featuring notes of dried fruit, molasses, and caramel.
During the process, the beans are carefully turned to ensure even drying and prevent over-fermentation.
Black Honey Process is labor-intensive and requires precise control, making it a specialty method that produces rich, unique, and high-quality coffees.