How are they different?
Honey Coffee Processing. What’s The Difference? Aside from the reference to colour there are quite a few. Our team have roasted some exceptional red, white, and black Honey Processed Coffee and enjoyed many cuppings too. Come with us through this journey of red, white and black as we help you understand the differences.
How can you tell the difference and does the colour really matter?
In short, yes and no. Read along with us to find out more about the Honey Processing methods used before your bean hits your cup. We’ll start with red, since we are kicking off April 2024 with a Costa Rica filter coffee. We’ll then dive a little deeper into why we just adore this process so that you can join us on our journey. Red, white, and black coffee processing are variations of the honey processing method, each named after the colour of the mucilage left on the coffee beans during drying. March 2024 saw us roast a white and a black honey processed coffee and now April 2024 sees us roast a red, so let’s jump into the cup and look at red since April is upon us.
- Red Honey Process: In red honey processing, some of the mucilage is left intact on the coffee beans during drying. The beans are typically dried on raised beds or patios, allowing the mucilage to ferment and break down partially. This process results in a coffee with a complex flavour profile, often exhibiting fruity, floral, and sweet notes. The mucilage turns reddish during drying, hence the name “red” honey.
- White Honey Process: In white honey processing, a smaller amount of mucilage is left on the coffee beans compared to red honey processing. The beans are dried in a similar manner, but the mucilage is not allowed to ferment as much, resulting in a lighter colour. White honey processed coffees have a lighter body and a more delicate flavour profile compared to red honey processed coffees. The term “white” refers to the lighter mucilage during drying.
- Black Honey Process: Black honey processing involves leaving the most mucilage on the coffee beans compared to red and white honey processing. The beans are dried with a thicker layer of mucilage, often resulting in a darker, almost black colour. This process can take longer than red or white honey processing and requires careful monitoring to prevent over-fermentation. Black honey processed coffees tend to have a heavier body and a more intense flavour profile, with pronounced sweetness and complexity.
Overall, the main differences between red, white, and black honey processing lie in the amount of mucilage left on the beans during drying and the resulting flavour profiles. Red honey processing produces coffees with a balanced level of sweetness and complexity, while white honey processing yields lighter-bodied coffees with more delicate flavours. Black honey processing creates intense, full-bodied coffees with rich sweetness and complexity.
Red honey processed coffee is popular with many specialty coffee enthusiasts for several reasons:
- Complexity of Flavour: The red honey process allows some of the mucilage to remain on the coffee beans during drying. This results in a more complex flavour profile compared to fully washed coffees. The sugars and other compounds in the mucilage interact with the beans during fermentation, creating nuanced flavours that can include fruity, floral, and sometimes even wine-like notes.
- Sweetness: The presence of mucilage during drying contributes to higher sugar content in the beans, leading to a sweeter cup of coffee. The sugars in the mucilage caramelize during processing, enhancing the coffee’s sweetness and richness.
- Body and Mouthfeel: Red honey processed coffees often have a fuller body and creamy mouthfeel compared to fully washed coffees. The retention of some mucilage can contribute to a silkier texture in the brewed coffee.
- Distinctiveness: Red honey processing can create unique flavour profiles that stand out among other processing methods. Each coffee-producing region and even individual farms may have their own variations of the process, resulting in distinct and memorable flavour profiles.
- Sustainability: The honey process, including the red honey variation, typically uses less water compared to fully washed processing methods. This can be beneficial in regions where water resources are limited or where water conservation is a priority.
Overall, red honey processed coffee is valued for its complexity, sweetness, and distinctiveness, making it a sought-after choice among coffee connoisseurs and specialty coffee roasters.
In the red honey process:
- Harvesting: Ripe coffee cherries are carefully picked from the trees. It’s important to select only fully ripe cherries for optimal flavour.
- Depulping: The outer skin of the cherry is removed, leaving the beans covered in mucilage.
- Drying: The coffee beans, still coated in mucilage, are spread out to dry. In the red honey process, the beans are typically dried on raised beds or patios. During this stage, the mucilage naturally ferments and begins to break down.
- Monitoring: Throughout the drying process, the coffee beans must be regularly monitored and turned to ensure even drying and prevent mold or over-fermentation.
- Milling: Once the beans have reached the desired moisture content, they are milled to remove the remaining layers of parchment and dried mucilage.
- Quality Control: After milling, the coffee beans undergo rigorous quality control measures to ensure consistency and remove any defective beans.
Before the coffee beans are poured as espresso or even roasted, much of the flavour has already been decided. Altitude, coffee varietal and the process (what we’ll be discussing here) work together and impact the green bean’s flavour. When the green beans are delivered to the roastery, it’s up to the expertise of the roaster to make these qualities shine through.
We don’t believe that one process isn’t necessarily better than another and it all comes down to taste preferences, which is a subjective experience. To learn more about the bean’s journey, read our blog How To Choose Your Coffee Beans | The Coffee Bean’s Journey
LBM Team
Processing Isn’t Everything
As we’ve mentioned throughout this blog, there are many steps, both big and small, that greatly impact your end cup of coffee. Every step of the bean journey is crucial. Processing plays a big role in your coffee experience. However, it’s by far not the only step. We encourage you to read your taste notes, learn about different coffee origins and visit the roastery where your beans are from. We welcome all coffee lovers (and even the decaf drinkers) into our roastery to see the behind-the-scenes of how their Karvan beans are roasted.

Check out our Single Origin Coffee here. Our team source exceptional coffee from all over the world and we release new filter and espresso coffee at the beginning of every month. Subscribe to find out what and when.
References and online resources provided by coffee associations such as the Specialty Coffee Association (SCA) or the National Coffee Association (NCA).