Honey Process Coffees Gain Popularity: Insights from Friedhats' Ethiopia Gesha Village Rarities

Over the past few years, honey process coffees have moved from a niche curiosity to a celebrated category in specialty coffee. This processing method, which sits between washed and natural in terms of fruit removal, offers a compelling balance of clarity and body. As consumers seek out more distinctive and transparent flavor experiences, producers and roasters are responding with ever more refined honey lots. Friedhats Coffee Roasters has been at the forefront of this trend, showcasing exceptional single-origin coffees that highlight the nuances of the honey process.

One of the most talked-about offerings in this space is the Ethiopia Gesha Village Rarities #136 Honey, a coffee that perfectly encapsulates why honey processing has captured the imagination of specialty coffee drinkers. With its delicate floral notes, vibrant acidity, and silky mouthfeel, this coffee demonstrates how skilled processing can elevate an already exceptional varietal. In this article, we explore the rise of honey process coffees, what makes them special, and what the future holds for this exciting technique.

Why Honey Process Coffees Are on the Rise

The specialty coffee industry is constantly evolving, with producers and roasters experimenting with processing methods to unlock new flavor dimensions. Honey process coffee—where the mucilage is left on the bean during drying rather than fully removed—has gained momentum for its ability to produce sweeter, more rounded cups without the heavy fermentation sometimes associated with natural process coffees. This method originated in Costa Rica but has since spread to origin countries worldwide, including Ethiopia, Colombia, and Indonesia.

Consumer demand for traceability and unique flavor stories has also fueled the trend. Coffee drinkers today want to know not just the origin of their beans but also the entire journey from farm to cup. Honey processing offers a clear narrative: it requires careful monitoring, specific drying conditions, and a willingness to embrace risk. As a result, honey lots often command higher prices and generate excitement among enthusiasts looking for something beyond the ordinary.

• Honey process can be categorized by the amount of mucilage left: yellow, red, and black, each with distinct flavor profiles.
• Black honey process, where all mucilage is retained, can produce intense sweetness and heavy body.
• Red honey, commonly used for Gesha varietals, balances acidity and fruit notes.

The Friedhats Take: Ethiopia Gesha Village Rarities #136 Honey

Friedhats Coffee Roasters has curated a selection of honey process coffees that exemplify the best of this method. The Ethiopia Gesha Village Rarities #136 Honey is a prime example. Sourced from the renowned Gesha Village in Ethiopia, this coffee is processed using the red honey method, where a portion of the mucilage is left intact during drying. The result is a cup that bursts with jasmine, peach, and honeyed sweetness, all underpinned by a clean, tea-like finish.

For comparison, the Colombia Diego Horta Infused Gesha Omni offers a different take on Gesha processing, using infusion techniques to add layers of fruit and floral complexity. While not a honey process, it demonstrates the breadth of innovation at Friedhats. Together, these coffees show how processing choices—whether honey or infusion—can dramatically influence the final flavor, giving coffee lovers a playground of sensory experiences.

How to Brew Honey Process Coffees for Best Results

Honey process coffees often require a slightly different brewing approach to fully express their sweetness and body. Because the beans retain more of the fruit sugars, they can be more prone to over-extraction if ground too fine or brewed with water that is too hot. A medium grind and water temperature around 92–94°C are good starting points for a pour-over, such as with a V60 or Kalita Wave.

For the Ethiopia Gesha Village Rarities #136 Honey, a lighter roast profile means that a gentler extraction will highlight its floral and fruity notes without introducing bitterness. Using a 1:16 coffee-to-water ratio and a total brew time of 2:30 to 3:00 minutes is recommended. Experiment with your grinder setting and stirring technique to find the sweet spot that reveals the coffee's layered complexity.

• Use filtered water to avoid off-flavors from chlorine or minerals.
• Pre-wet the filter to remove paper taste and preheat the brewer.
• Allow the coffee to rest for at least 5–7 days after roasting for optimal degassing.

What This Trend Means for Specialty Coffee Lovers

The rising popularity of honey process coffees signals a broader shift toward diversity in processing methods. As more producers adopt this technique, coffee lovers can expect to see honey lots from new origins and with unique flavor profiles. For roasters like Friedhats, it means an opportunity to source and showcase coffees that tell a compelling story of craftsmanship.

This trend also encourages consumers to expand their palates. Moving beyond washed or natural process coffee opens up a world of nuanced sweetness and texture. Whether you are a home brewer or a café owner, adding a honey process coffee to your rotation can provide a memorable tasting experience that keeps customers coming back. The Friedhats team continues to explore these boundaries, so keep an eye on their offerings for the next exciting release.

Honey process coffees are more than a passing fad—they represent a meaningful evolution in how specialty coffee is produced and enjoyed. Friedhats Coffee Roasters is proud to offer standout examples like the Ethiopia Gesha Village Rarities #136 Honey, which perfectly embodies the balance of sweetness and clarity that this method can achieve. Explore this remarkable coffee and discover why honey processing has captured the attention of the specialty coffee world.