Sumatra Permata Gayo Honey process is a coffee processing method where the outer skin of the coffee cherry is removed, but the natural sticky layer (called mucilage) is left attached to the bean during drying. Even though it is called honey process, no honey is added to the coffee. The name comes from the sticky texture and natural sugars in the mucilage.

The process starts by harvesting fully ripe coffee cherries. After harvesting, the outer skin is removed using a pulping machine, but unlike the washed process, the mucilage is not completely cleaned off. The beans are then dried directly with this sugary layer still attached.

During drying, the natural sugars in the mucilage influence the flavor development of the coffee. This process helps create a cup profile that is sweeter and more complex compared to fully washed coffee.

Typical Cupping Profile

• Fragrance/Aroma: Sweet, floral, honey-like, caramel
• Flavor: Honey, brown sugar, citrus, stone fruit, sometimes light chocolate notes
• Acidity: Medium → bright but smooth
• Body: Medium to medium-heavy → soft and round mouthfeel
• Aftertaste: Sweet, clean, and lingering finish
• Balance: Balanced sweetness and acidity