What is the Red Honey process and how does it translate into taste?
In the natural process the coffee’s skin layer is removed but leaves the sticky fruit material that’s underneath it. The natural process was developed in Brazil to help a coffee retain some of its true character, for instance, mouthfeel and lighter fruity flavours with lower acidity.
The natural process helps to reduce risk of spoilage from mold that can occur by the speeding up of the drying process.
In the honey process which is commonly found in Costa Rica the fruit skin and some of the mucilage is also removed. In this way the outcome of the flavour profile is controlled through the drying process.