Inti Pinang Makmur – Honey processed green coffee beans are produced by partially pulping coffee cherries, leaving the sticky, sugary mucilage layer to dry on the bean. The amount of mucilage left on the bean determines the “color” of the honey process, with more mucilage creating more complex flavors and longer drying times. This hybrid method between wet and natural processing results in beans that can have notes of fruit and sweetness.
• Pulping: The outer skin of the coffee cherry is removed, but a significant portion of the sticky mucilage remains on the bean.
• Drying: The beans, still coated in mucilage, are spread out to dry on patios or raised beds. They are raked and turned to prevent over-fermentation.
• Hulling: Once dry, the remaining layers are mechanically removed to reveal the green coffee bean.
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