Method of processing the green (raw) coffee after harvesting, originally developed in Costa Rica and primarily used today for processing specialty coffees.
The technical process is similar to the washed method, but the fermentation stage is skipped, thus reducing water consumption.
This method involves the cherries being selected in water, immediately after harvesting, based on their density, in order to discard those that are unripe or defective (which float) and subject to mechanical depulping.

The resulting beans, while still in their parchment and covered in a layer of mucilage, are dried in the sun or in dryers for 8-15 days. Once the right humidity level has been reached, the seeds are separated from the parchment and the green coffee is ready to be packaged.

There are a number of variations on this theme, referred to as black, yellow and red honey, which depend on the quantity of mucilage retained around the bean during the drying stage, and the drying time.
These variations impact the sensory profile of the drink extracted from the beans, with particular reference to body, acidity and aromas.
In general, the organoleptic profile of coffees processed using this method is somewhere between washed coffees and natural coffees: they feature predominantly fruity notes, with a greater body and sweetness compared to washed coffees, but less pronounced than in natural coffees.