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If handled properly, honey-treated coffee tastes like someone put honey and brown sugar in your coffee-although the name actually comes from the stickiness of coffee beans during processing. In many ways, this coffee is somewhere between washed coffee and tanned coffee: it has a fruity flavor, but not as exaggerated as some natural coffees. Its acidity is usually more round than washed coffee, with a strong sweetness and complex taste.
Honey processing is closely related to Costa Rica, and in recent years, there have been new classifications: yellow, red, gold, black and white honey treatments. This reflects the ability of this process to affect the taste and overall outline of coffee. It can be a highly scientific process because the level of mucus-which affects the sweetness and depth of coffee-is monitored and controlled. Usually, the more mucus on the coffee bean, the sweeter it tastes.
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