Papua New Guinea Baroida - Honey Process

Apricot, honey & green tea

The remote locations of the nation’s smallholders, who produce 85% of the total coffee for the country, combined with historically poor infrastructure has made the transition to specialty difficult. Nonetheless, the country is working towards innovative solutions that will hopefully lead to better quality coffee and improve livelihoods for the nation’s smallholder coffee producers.

We’ve chosen two different processes from the Baroida estate that might tickle your fancy, a natural and a honey process. Take your pick, or pair them both together.

What does honey process mean?
This method involves the fresh coffee cherries being de-pulped, but allowed to dry without washing. Some of the fruit remains, but not nearly as much as natural process. Most of the cherry is gone, but the remaining golden, sticky mucilage is reminiscent of honey, which is how it gets its name. 

One benefit for producers is that honey process uses less water. Allowing the fruit to dry on the bean means it can be physically removed at the mill rather than be washed off, which is typical of washed processes. Honey processed coffees tend to be more complex than their washed counterparts, but not as fruity or as intently sweet as natural coffees. 

Try it alongside the Natural process here.

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We change our single-origin coffees often, so selecting a recurring purchase will mean that you always receive the freshest roast, however, the origin and flavour profiles will change with the seasons.