Honey processing, originating in Costa Rica, is a hybrid technique that retains some mucilage during drying. Variations—black, red, yellow, and white honey—depend on the amount of mucilage left. This method balances the clarity of washed processing with the sweetness and body of natural coffees, producing unique flavor profiles like red fruit notes and rich mouthfeels.
Stay tuned as we explore how these traditional and experimental methods impact coffee in Malmö, Sweden, and beyond, highlighting the creativity driving specialty coffee at 1998.