I recently mentioned a honey processed espresso I had during a preview of the new Swing’s location, and it stuck with me. Shortly thereafter I started writing an article for Perfect Daily Grind on the different types of honey processing and I became determined to have that Java Honey again, and any other honey processed coffee I could get my hands on.
I’d had honey processed coffee before but it probably didn’t register as being significant until someone sent me some from Pennsylvania through a coffee swap, Coast 2 Coast Roast. What made this coffee different is that people asked me about it, asked me how it tasted. Syrupy. Bold…
I now know that there are different intensities of honey processing, ranging from white and yellow, to red and black. I went back to Swing’s to get more Java Honey and ask about its specifics – unfortunately this popular coffee sold out.
I asked their manager if she could tell me how it was processed and her response fascinates me – the farmer doesn’t know. To make honey processed coffee, producers leave some of the fruit of the coffee cherry around the bean when drying – how much is left on determines the classification. In this case, Swing’s asked the farmer to process it differently to make a honey- It was his first time processing his coffee in this manner and therefore doesn’t have a standard to compare it to.
Honey processing originated in Costa Rica (and derived its name from some visitors remarking on the honey-like consistency of the mucilage around the beans during drying, and the buzzing of some bees who clearly thought the same!) and is making its way around the coffee industry- partly through roasters like Swing’s encouraging their producers to branch out.
If you’re interested in learning more, check out the article on Perfect Daily Grind.
If you know where we can find more in the District, chime in! So far we’re waiting for the return of it to Swing’s Coffee, and hear that Grace Street Coffee will carry some in a few months. Qualia Coffee also carries several honey processed coffees but explains they’re harder to find this time of year because of the harvest season in Central America. Can’t wait to see more on the shelves!