Honey Coffee

Musasa Coffee • Blessed by Kings

About This Coffee

Honey processed coffee is made by depulping cherries without water, then drying the beans with their mucilage intact.

1. Cherry Selection

To maximize quality, we harvest at peak season, selecting only the ripest, juiciest cherries via manual selective picking. The cherries are then sorted by hand and density (using water flotation and machinery) to remove defects.

2. Caramelization Phase

The cherries are mechanically depulped without water. The wet, mucilage-covered parchment is then heaped (max 3 cm deep) on raised beds for three days. It is kept undisturbed and covered, allowing the mucilage to darken and become sticky—a phase we call "caramelization." The beans are then manually separated to prevent over-fermentation.

3. Drying & Milling

After caramelization, the coffee is moved frequently for the first week to ensure even drying, which takes 25-30 days until it reaches 11% humidity. The final milling, grading, and sorting steps are consistent with other premium coffee processes.