Roasts You Should Know: Honey Process

Roasts You Should Know: Honey Process

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May 15th, 2022

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Learn what makes our Honey Process roast extraordinary from coffee seed to morning cup.

SPOILER ALERT: it has nothing to do with real honey (sort of)...


In this week’s Alma-nac Blog, we are picking up where we left off last year in our RYSK (Roasts You Should Know) Series: a spotlight of staple Alma Coffee roasts dedicated to highlighting a bean’s origin, roasting process, tasting notes, and optimal brewing method(s).


In the spirit of kicking off yet another coffee summer season, we are dedicating this RYSK blog to one of our absolute favorite coffees to brew over ice—the Honey Process roast!

Bag of Coffee with text.

Before anything, though, we need to give the answer to a question you might have already asked yourself before venturing onto this week’s blog: is the Honey Process made with actual honey? The short answer = no, it’s not.


We recently covered the methodology behind coffee processing—how honey process, natural process, and wet wash coffees get their distinct flavors & names between harvest and export—in a 2000 word Alma-nac blog post.


That being said, we admittedly didn’t spend enough time in the aforementioned coffee processing blog highlighting Alma Coffee’s own Honey Process roast or why we prefer to call it Honey Process instead of something endearing like our Passion, Enchanted, or Soulmate roasts.


So, if you’re a fan of our Honey Process roast and want to learn everything you possibly can about it from Alma’s best inside sources, go ahead and brew up a fresh cup of coffee right now, sit back, and get ready to dive in to one of the Alma Team’s absolute favorite coffees!


Skip ahead now or keep scrolling to read the full "RYSK: Honey Process" blog


Oh! One last thing: if you find yourself coffee-curious by the end of this read, be sure to check out one our previous RYSK blogs on Soulmate or Belen Gualcho or visit our Alma-nac Blog page to browse all of our coffee science, history, and farm-to-cup informative reads!

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Origin: Where do Honey Process beans come from? 

Just like our fan-favorite Soulmate roast, the Honey Process bean is grown at our family farms in Honduras, specifically at our high altitude farm, Finca La Unica.

A few team members (including the writer of this blog) got the special opportunity to visit this farm in the Fall of 2021 less than a month before winter harvest season, and to say this is one of the most scenic farms on Earth is probably an understatement.


Finca La Unica is nestled near one of the highest mountains in the surrounding area and sits approximately 1400 meters above sea level. Because of this high-altitude farm zoning, the actual location of Finca La Unica is directly responsible for imparting many of the unique juicy and fruit-forward notes you’ve come to love in Alma Coffees, and this couldn’t ring truer with the Honey Process roast.

Finca La Unica, Honduras

Be sure to check out our full coffee catalog and see what other coffees originate from the high-altitude Finca La Unica!

Processing: What exactly is Honey Processing? Do you put actual honey in it?

Unlike our fan-favorite Soulmate roast (or most of our coffee offerings for that matter), the Honey Process is unique in the way it tastes primarily because of the processing method used between harvest and export to separate the coffee cherry’s seed from its incasing skin & inner fruit.


If you’re unfamiliar with coffee processing, please stop what you’re doing right now and give our 2022 coffee processing guide a quick read—not only will you learn to appreciate the process behind your fav coffees even more after reading, but what we’re going to explain next will also make a LOT more sense with a bit of coffee processing knowledge.

Dehusked Coffee Seeds

Alma’s Honey Process roast gets its name from the processing method used to remove the coffee seed’s inner mucilage and outer skin, which is a hybrid combination of wet washing and natural processing techniques.


The specifics of this technique vary from exporter to exporter, but the general idea remains the same: after spending time in a flotation tank and running through a depulper machine, mashed up coffee cherry skins and mucilage (colloquially referred to as “honey” by farmers) are left partially attached to their seeds and moved to air beds to be dried in the sun like raisins.

Bags of Coffee on Drying bed

Alma’s Honey Process roast gets its name from the processing method used to remove the coffee seed’s inner mucilage and outer skin, which is a hybrid combination of wet washing and natural processing techniques.


The specifics of this technique vary from exporter to exporter, but the general idea remains the same: after spending time in a flotation tank and running through a depulper machine, mashed up coffee cherry skins and mucilage (colloquially referred to as “honey” by farmers) are left partially attached to their seeds and moved to air beds to be dried in the sun like raisins.

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Roasting: How does Alma roast its Honey Process beans after import?

Once the farming, harvesting, processing, drying, and de-husking jobs are finalized in the coffee supply chain, the next stop for the Honey Process roast is in Holly Springs, GA. at the Alma Coffee roastery & warehouse.

Two people unloading coffee container.

As far as the roasting process goes, we’ve found that lightly roasted coffees retain many floral & sweet flavor notes regardless of origin or processing method, and that’s why our Honey Process bean thrives under the lightest of roasting conditions.


Similarly to our light roasted Agua Fria or Belen Gualcho beans, we follow a comparable light roast bell curve on our Loring Smart Roaster but have also worked to perfect the roasting recipe over the years by keeping the Honey Process roasting just a tad bit longer than our other light roasts.


On the spectrum of Alma Coffees, you’ll find the Honey Process usually categorized as a bright-medium roast, although by all definitions it’s a light & bright roast.

Birds eye view of coffee roaster

Brew: Tasting Notes & Recommendations

Now that we’ve covered Honey Processes origin, processing technique, and roasting method, it’s time for our favorite part of the RYSK blog series… the tasting notes and brewing recommendations!

Like we mentioned at the beginning of this blog, our Honey Process roast served over ice is one of the absolute favorite brewing method and roast combo for the entire farm-to-cup Alma Coffee international team, and we think it has a lot to do with the amount of hard work, precision, and sustainable practices put into making it extraordinary.


Why over ice, you wonder? Well, although we LOVE this roast in its hotter drip or pour over form, we’ve found that flash brewing the Honey Process specifically highlights those fruit-forward tasting notes connected to the honey processing techniques used at Alma’s family farms more than any other brewing method.

Pouring flash brewed coffee into mug

We love flash brewing the Honey Process roast so much that we actually just put together a coffee flash brewing guide that quickly breaks down our best in-house Honey Process recipe (order a bag of honey process now and come back in a few days to follow along when we publish it!)

Let us know what you think of the Honey Process roast!

Have you tried the Honey Process roast for yourself? Order a bag today and/or let us know in the comments what you think of our honey process roast!


If you like the profile of lightly roasted coffees, then you’ll really like the our Honey Process roast however you like to brew your coffee; Our high altitude Honey Process bean has distinct & refreshing tasting notes of rosewater, red grape, & black tea, making it the perfect early summer coffee.

Written by: Kelley Bostian

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