The hybrid method so called honey processing is a combination of dry and washed methods, where the producer tries to take advantage of benefits of both methods. The cup profile is often characterized by tones of sugar cane or honey. In recent years, new subspecies of honey processing have appeared: yellow, red, gold, black or white honey. The names express the level of shading during drying, which in turn affects the final taste and the overall profile of the beverage.
Cherries are pulped and the beans are then dried in the sun with part of the sticky flesh - hence the name honey. The taste is pleasantly fruity but less intense in comparison to naturally processed beans. In the cup we can find a more pleasant acidity than washed coffee, with intense sweetness and a lot of complexity in the mouthfeel.