An exclusive LOT directly imported by SÖT. The "black honey" process is a method of processing coffee cherries that falls within the “honey process” spectrum, which involves removing the outer skin of the cherry but leaving varying amounts of sticky mucilage (or “honey”) on the beans during drying. This mucilage affects the flavor profile of the coffee beans, creating unique sweetness and body.

In the black honey process specifically, the cherries are left with most or all of the mucilage intact. The beans are then dried slowly, often in the shade, which can take several days to weeks. This extended drying time, combined with the high amount of mucilage, gives the beans a deep sweetness, complex fruity notes, and a full body. The term “black” refers to the darkest color achieved by the beans during drying, as the sugars in the mucilage caramelize and darken over time.

The process is labor-intensive, as the beans need to be regularly monitored and turned to avoid fermentation issues. However, it results in coffee with rich, syrupy flavors often preferred by coffee drinkers who enjoy a more complex, fruit-forward profile.