There are numerous factors that influence the taste of coffee. One key aspect is the processing of the coffee beans. The goal of processing is to separate freshly harvested coffee cherries from their pulp and dry them to prepare them for transport. If you would like to delve deeper into this topic, we recommend reading our articles on wet and dry processing methods first.

As the name suggests, semi-dry processing is a combination of dry and wet processing techniques. This method is also known as honey processing .

During honey processing, freshly harvested, ripe coffee cherries are partially pulped and then dried in parchment with a small amount of mucilage. The name "honey" comes from this sticky, sugary layer that remains on the coffee bean during the drying process. During drying, the pulp ferments and decomposes, allowing sugar to enter the bean. Depending on how much pulp remains on the bean and how long it dries, different grades of honey-processed coffee can be produced. For example, a distinction is made between white honey, yellow honey, and red honey, which differ in their degree of fruit sweetness and intensity.

The honey processing method often produces coffees with a balanced profile that emphasize the natural sweetness of the coffee cherry while also preserving the complexity and depth of the bean.