Honey

The honey process is halfway between washing and natural. The skin and pulp are removed from the cherry, as in the washing, but not washed: the grain is dried with part of the mucilage glued. That muchilago is sticky like honey, and that's where the name comes from, not the taste.

In Brazil it is called natural decoupling. In Costa Rica, where the micromills made it famous, it is named by colors according to how much mucilage is left and how it is dried:

• White honey: almost everything is removed; about 10% remains.
• Yellow honey: between 25 and 50%.
• Red honey: about 50%.
• Black honey: between 75% and 100%, with slow and covered drying.

There is no fixed standard: each producer uses the names in its own way, so take them as orientation.

In the cup, the more mucilage, the sweeter and fruit. A white honey is clean and sweet; a black honey, fruity and musk, closer to a natural.

It goes very well in Clever Dripper, Kalita or AeroPress, with clear tweets or city.