Arabica Black Honey Abyssinia

The Black Honey Abyssinia coffee processing method is a unique variation of the “black honey” process, specifically applied to coffee beans originating from the historic region of Abyssinia, now known as Ethiopia. This method imparts distinct characteristics to the coffee beans.

The Black Honey Process

Cherry Selection: Only ripe, high-quality coffee cherries are selected. These cherries are typically bright red when ready for harvest.
Cleaning: The cherries are cleaned to remove any foreign matter or debris.
Pulp Removal: After cleaning, the cherries are partially de-pulped, leaving a thin layer of mucilage (the sweet, sticky pulp) adhering to the bean.
Drying: The mucilage-coated beans are then dried. This can be done in two primary ways:
Sun Drying: The beans are spread out on drying beds and exposed to direct sunlight, often with regular turning to ensure even drying.
Controlled Environment Drying: In some cases, drying may occur in temperature-controlled drying rooms.
Hulling: Once the beans have reached the desired moisture content, the remaining mucilage is removed.
Resting and Maturation: After hulling, the beans are stored to allow their flavors and aromas to fully develop.

Characteristics of Black Honey Coffee

Flavor: Black honey coffees often exhibit a sweeter, fruitier, and more complex flavor profile compared to other processing methods. The prolonged contact between the bean and the mucilage allows more of the sugars in the mucilage to be absorbed into the bean.
Color: Beans processed using the black honey method tend to have a darker color and can produce a more intense flavor profile.
Texture: The beans may have a slightly stickier texture due to the residual mucilage.

The Black Honey Abyssinia process is one of many processing methods that can influence the final characteristics of a coffee. By carefully controlling the amount of mucilage left on the bean and the drying conditions, coffee producers can highlight the unique qualities of their beans.