What the name tells you
In natural processing the seed dries inside the coffee cherry. Washed processing removes the fruit and remaining mucilage before final drying. Honey methods retain some mucilage during drying. The exact techniques differ among producers.
The name starts the conversation
Two coffees labelled honey can differ substantially. Fruit quality, fermentation conditions, drying and storage all matter. A broad processing term should be supplemented by producer information instead of treated as a flavour guarantee.
A comparison for the roaster
Take two samples with a similar intended menu role. Prepare them with a comparable protocol and record sweetness, acidity, texture and finish. Then test them in your drink. This connects a raw-material description to a business need.
Questions for the supplier
Ask about processing steps, harvest, storage and sample availability. If you need a repeatable flavour, discuss how lots can be replaced. Specific terms should not be inferred from country of origin alone.
