Honey processed beans are causing all the rage in coffee culture today. The beans are rinsed with water to get rid of the skins, and the mucilage is mostly left on the beans to dry naturally. Early stages of drying require flipping frequently, therefore the labor cost involved are much higher than standard washed-processed beans. The timing is also crucial as the mucilage needs to penetrate into the beans without the insides fermenting for too long and turn into a moldy product, hence the skills involved is comparatively more difficult than other processes.
This single origin bean has notes of honey, tangerine and jasmine.