The honey process is an innovative middle ground between washed and natural methods, where the skin of the cherry is removed but a specific amount of the sticky mucilage, or "honey," is left on the bean during the drying phase. Because this mucilage is exposed to the air as it dries, it oxidizes and darkens, infusing the bean with a balanced sweetness and a creamy body that sits perfectly between the clarity of a washed coffee and the intensity of a natural. Depending on how much mucilage remains, producers categorize these as White, Yellow, Red, or Black Honey, each offering a unique level of fruity complexity and texture.