Best Honey-Process Coffees

What to know

• Yellow, red, and black honey refers to mucilage amount and drying time, not actual honey flavor.
• Costa Rican and Nicaraguan honey coffees tend to offer the most refined, consistent expressions of this process.
• Expect tasting notes of caramel, brown sugar, peach, and maple syrup with a round, creamy mouthfeel.
• Buy within six months of roast date and store airtight to preserve the delicate fruit-forward character.
• Brew methods like pour-over and Aeropress best highlight the clarity and sweetness honey processing delivers.

Bottom line

Honey-processed coffees reward those seeking sweetness and complexity without overwhelming intensity. Look for reputable roasters who source from established honey-processing regions and provide transparent information about the specific honey variation and farm origin.