Its name may be confusing, but I'll clarify it right away. Let's start by discussing its flavor. Processing honey results in an evenly balanced sour and sweet flavor, homogeneity, and fullness.
This process involves carefully selecting ripe coffee beans, removing them from the pods, and placing them on the coffee table to dry. When dried, the mucilage around the coffee beans will turn yellow or reddish brown because the husk is wrapped in a mucous membrane, which is why many liken it to honey.
You can see that this technique is known by a variety of names, including the hybrid process, semi-dry process,... Given that it doesn't require processing, this may be regarded as the most common and widely used coffee processing method in use today. The fermentation tanks or washing processes, such as wet processing, utilize a lot of water. Even if the honey process is quicker than traditional drying (taking just approximately 12 days), wet fermentation in this method still enhances the flavor of your coffee cup.
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