{"id":4022,"date":"2019-05-14T08:55:24","date_gmt":"2019-05-14T06:55:24","guid":{"rendered":"https:\/\/sh.no\/hva-er-honey-prosessert-kaffe\/"},"modified":"2025-07-01T09:55:04","modified_gmt":"2025-07-01T07:55:04","slug":"what-is-honey-processed-coffee","status":"publish","type":"post","link":"https:\/\/sh.no\/en\/hva-er-honey-prosessert-kaffe\/","title":{"rendered":"What is honey-processed coffee?"},"content":{"rendered":"<p>If you've read about coffee botany before, you'll know that coffee beans are the seeds in a coffee berry. After harvesting, the coffee berries go through a refining process in which the skin and pulp are removed so that you are left with the raw coffee bean. We call this processing. The point at which the skin and pulp are removed from the coffee bean varies, and it is this that forms the basis for the different methods of processing coffee.<\/p>\n\n\n\n<p>The three most common processing methods for coffee are berry-dried, partially berry-dried and wet-processed. There are also localised methods, such as honey processing. How the coffee is processed has an impact on its flavour. By tasting several types of coffee, you will eventually recognise the differences in the typical flavour characteristics of the various processing methods.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Local processing method from Costa Rica<\/h2>\n\n\n\n<p>Honey processing originated in Costa Rica and is a partially berry-dried coffee. This means that the skin of the ripe coffee berry is removed but the pulp is left around the bean when it dries, as opposed to washing it away (wet processing) or drying the whole berry with the skin on (berry-dried). Drying the bean with pulp on adds fruitiness and sweetness to the flavour.<\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"894\" height=\"540\" src=\"https:\/\/sh.no\/wp-content\/uploads\/2019\/05\/honey-3.jpeg\" alt=\"\" class=\"wp-image-6182\" srcset=\"https:\/\/sh.no\/wp-content\/uploads\/2019\/05\/honey-3.jpeg 894w, https:\/\/sh.no\/wp-content\/uploads\/2019\/05\/honey-3-300x181.jpeg 300w, https:\/\/sh.no\/wp-content\/uploads\/2019\/05\/honey-3-768x464.jpeg 768w, https:\/\/sh.no\/wp-content\/uploads\/2019\/05\/honey-3-18x12.jpeg 18w\" sizes=\"auto, (max-width: 894px) 100vw, 894px\" \/><\/figure>\n\n\n\n<p>The amount of pulp left around the coffee bean during honey processing varies. Sometimes the bean is covered in a thick layer, other times only a little is left. Coffee farmers find the amount that best suits their beans. \"Honey\" refers to the sticky layer of sugar that remains around the bean and feels like honey.<\/p>\n\n\n\n<p>The processing is divided into colours based on drying time and how much flesh remains around the bean, from least to most: white, yellow, red and black. The darker the colour of the bean, the more pulp it has had around it. The more pulp around the bean, the longer it needs to dry. The combination of these parameters provides exciting flavour possibilities within the different degrees of honey processing.<\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"960\" height=\"480\" src=\"https:\/\/sh.no\/wp-content\/uploads\/2019\/05\/honey-4.jpg\" alt=\"\" class=\"wp-image-6181\" srcset=\"https:\/\/sh.no\/wp-content\/uploads\/2019\/05\/honey-4.jpg 960w, https:\/\/sh.no\/wp-content\/uploads\/2019\/05\/honey-4-300x150.jpg 300w, https:\/\/sh.no\/wp-content\/uploads\/2019\/05\/honey-4-768x384.jpg 768w, https:\/\/sh.no\/wp-content\/uploads\/2019\/05\/honey-4-18x9.jpg 18w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Coffee country Costa Rica<\/h2>\n\n\n\n<p>Although honey processing originated in Costa Rica, they also process wet-processed and berry-dried coffee. Costa Rica is a technical coffee country with a strong focus on farmer knowledge. The coffee farms tend to be small, family-run and well-managed, where knowledge has been passed down through generations. They often own their own micro mills so that the farmers have the opportunity to work with their beans from start to finish. We have good relationships with several coffee farmers in the country through many years of cooperation and are proud to be able to offer coffee from some of Costa Rica's finest coffee producers.<\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"960\" height=\"540\" src=\"https:\/\/sh.no\/wp-content\/uploads\/2019\/05\/honey-1.jpg\" alt=\"\" class=\"wp-image-6185\" srcset=\"https:\/\/sh.no\/wp-content\/uploads\/2019\/05\/honey-1.jpg 960w, https:\/\/sh.no\/wp-content\/uploads\/2019\/05\/honey-1-300x169.jpg 300w, https:\/\/sh.no\/wp-content\/uploads\/2019\/05\/honey-1-768x432.jpg 768w, https:\/\/sh.no\/wp-content\/uploads\/2019\/05\/honey-1-18x10.jpg 18w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/figure>","protected":false},"excerpt":{"rendered":"<p>Dersom du har lest litt om kaffebotanikk tidligere, vet du at kaffeb\u00f8nner er fr\u00f8ene i et kaffeb\u00e6r. Etter innh\u00f8stingen g\u00e5r kaffeb\u00e6rene gjennom en foredlingsprosess der skall og fruktkj\u00f8tt fjernes slik at man til slutt sitter igjen med r\u00e5kaffeb\u00f8nnen. Dette kaller vi prosessering. P\u00e5 hvilket tidspunkt skall og fruktkj\u00f8ttet fjernes fra kaffeb\u00f8nnen varierer, og det er [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":3550,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[31],"tags":[],"class_list":["post-4022","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-guide"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Hva er honey-prosessert kaffe? - Solberg og Hansen<\/title>\n<meta name=\"description\" content=\"Honey-prosessering er en prosesseringsmetode med opprinnelse i Costa Rica. 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