honey processing

The meaning of honey treatment comes from the sticky pectin layer of coffee beans before exposure, which feels sticky like honey; when the coffee pulp is separated from the coffee beans, the surrounding pectin layer is exposed to absorb moisture in the air And make the pectin layer sticky.
The "honey" here refers to the mucous layer of the coffee pulp. The harvested fruit will also use a peeling machine to peel off the outer skin, leaving the pulp to be sun-dried, so that the sweetness of the pulp can enter the beans, and it does not take as long as the sun-dried method.
Flavor presentation: low acidity, high sweetness, and fruity aroma. The cleanliness of the mouthfeel is higher than that of sun-dried beans, and there is a fermented wine aftertaste after drying.
Peel removal: After washing the coffee cherries with water, remove the peel and leave the pulp.
Sun-drying: Keep the pulp containing sugar and expose it to the sun together. At this stage, it must be partially stirred to prevent the green beans from becoming moldy.
To get green beans: remove the pulp, pectin and hull all at once after drying is complete.

Honey processing is currently a popular processing method, and Central American countries such as Costa Rica and El Salvador are good at it.

Source: https://www.lebrewlife.co/blogs/coffee/56100