What is Black Honey Process Coffee? Exploring One of the Most Complex Coffee Processing Methods
- Matthew Frost
- 1 day ago
- 2 min read
Our latest coffee release introduces something special: a Black Honey Process Pacamara from El Salvador.
Produced by Sigfredo Corado at Finca Los Angeles, this stunning Pacamara lot delivers rich notes of sweet cacao and lemon, finishing with layers of pomegranate molasses. It's a coffee that perfectly demonstrates why speciality coffee processing methods can have such a dramatic impact on flavour.
But what exactly is Black Honey Process coffee, and why is it so highly regarded?
What is Black Honey Process Coffee?
Black Honey processing is a coffee processing method that sits between washed and natural coffee. After the coffee cherry is picked, the outer fruit is removed, but a large amount of the sticky, sugar-rich mucilage is deliberately left on the bean during drying. In Black Honey processing, more mucilage is retained than in any other honey process, allowing the sugars to interact with the bean for longer and create greater sweetness, body and complexity in the cup.
This extended drying period requires constant monitoring and expert handling to prevent:
Over-fermentation
Inconsistent drying
Defects in the coffee
Unwanted flavours
The additional labour and attention required make Black Honey Process coffees relatively rare and highly sought after within the speciality coffee industry.
How Does Black Honey Process Affect Flavour?
One of the reasons coffee professionals love Black Honey Process coffees is their ability to combine characteristics from multiple processing methods.
You'll often find:
The sweetness and body of natural processed coffee
The clarity and acidity of washed coffee
Greater complexity and depth
A smooth, syrupy mouthfeel
The result is a beautifully balanced cup that offers both richness and brightness.
Our Black Honey Process Coffee from El Salvador
This exceptional single origin coffee comes from Sigfredo Corado at Finca Los Angeles in El Salvador.
Using the renowned Pacamara varietal, this lot showcases exactly why Black Honey processing has become so respected amongst speciality coffee producers.
In the cup, expect:
Sweet cacao
Bright lemon acidity
Pomegranate molasses
Full body
Lingering sweetness
Every stage of production requires extraordinary attention to detail, from harvesting and processing through to drying and preparation for export.
That level of care is evident in every sip.
Why Processing Matters in Speciality Coffee
Coffee processing is one of the biggest factors influencing how a coffee tastes.
While origin, altitude and varietal all play an important role, the decisions made after harvesting can dramatically change the final cup profile.
Black Honey Process coffee is a perfect example of how skilled producers can use processing techniques to unlock new flavours and create truly unique coffees.
For coffee drinkers looking to explore beyond traditional washed or natural coffees, Black Honey Process offers an exciting middle ground that delivers sweetness, complexity and remarkable balance.
Discover Speciality Coffee at North Shore Coffee
At North Shore Coffee, we're passionate about sourcing coffees that tell a story and showcase the incredible work happening at origin.
Our Black Honey Process Pacamara from El Salvador is a fantastic introduction to one of the coffee industry's most fascinating processing methods and a must-try for anyone looking to explore the world of speciality coffee.
Whether you're brewing at home or enjoying a cup in one of our cafés, this is a coffee that rewards curiosity with every brew.
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