Exploring the Hydro Honey Process: A New Frontier in Coffee Flavor
At Monarch Coffee Farm, we’re always looking for ways to innovate and push the boundaries of coffee processing. This year, our team proudly experimented with the Hydro Honey process, a complex and labor-intensive method that combines elements from traditional washed, natural, and honey processes. This journey, led by our Director of Operations and Head of Post-Harvest Processing, Abby, has introduced a new chapter for Monarch Coffee and the unique flavors we aim to share.
What is the Hydro Honey Process?
The Hydro Honey process is an advanced coffee processing method designed to yield unique, layered flavor profiles by integrating techniques from multiple processing styles. This method includes elements of washing, natural drying, and the honey process, combining them to create a flavor unlike any of the traditional processes alone.
Here’s a breakdown of the Hydro Honey process:
Harvest & Sugar Content Measurement: Only ripe cherries are selected and harvested in the morning. The sugar content (measured in Brix) is checked using a refractometer to ensure an ideal level, typically around 23-25% Brix, signaling that the cherry is prime for processing.
Initial Drying Phase: Much like the natural process, the cherries are then laid out to dry in the sun for 4-8 days. This step requires close monitoring to ensure consistency.
Rehydration Soak: After the initial drying, the cherries are soaked for 18-24 hours, mimicking the washed process and providing the beans with additional structure and complexity.
Final Depulping & Extended Drying: The cherries are depulped, leaving a precise amount of mucilage on the beans, which are then dried again for 12-15 days, similar to a honey process. This delicate balance between residual sugars and drying time enhances the depth of flavor.
The result? A coffee with a deep, intricate profile showcasing cinnamon, brown sugar, caramel, cherry, kiwi, and tropical fruit flavors with a heavy, satisfying body.
Origins of the Hydro Honey Process
The Hydro Honey process is a relatively new technique that originated in coffee-growing regions where producers are constantly experimenting with ways to amplify and layer flavors. Producers in Central and South America first began to explore this style as they sought to balance the intense sweetness of natural processing with the cleaner, more structured notes of washed coffee. The Hydro Honey method is just beginning to emerged as a distinct processing style and has since gained popularity among coffee innovators worldwide.
Global Producers Experimenting with Hydro Honey
While the Hydro Honey process remains niche, it has been adopted by a select number of producers who are committed to exploring advanced techniques. This processing style is especially popular in parts of Colombia and Costa Rica, where producers face challenges with high humidity during harvest seasons. The process has also found traction in Ethiopia, where farmers are embracing hybrid methods to cater to the growing specialty coffee market. Each producer brings their unique touch to the Hydro Honey process, fine-tuning it according to their climate, variety, and regional characteristics.
Why Kona Coffee Producers Haven’t Embraced the Hydro Honey Process—Until Now
Kona Coffee producers are well aware of the challenges posed by Hawaii’s humid climate, which makes it particularly difficult to process honey or natural coffees. Humidity during the drying stages can lead to inconsistent fermentation or mold growth, which significantly affects coffee quality. As a result, many Kona producers have traditionally favored washed processing, which is less susceptible to these issues.
However, with the right expertise and a careful risk assessment, new possibilities are emerging for unique processing methods in Kona. Recognizing this potential, Abby, our Director of Operations and a certified Q Processing Level 2 specialist decided to take on the challenge of Hydro Honey processing to explore what new flavors could be achieved in Hawaii.
The Vision: Pioneering Hydro Honey in Kona
After completing her Q Processing Level 2 certification, Abby gained deeper insight into the nuances of coffee processing and its innovation potential. She realized that even with Hawaii’s challenging climate, it might be possible to overcome the risks with careful planning and precision.
Abby selected a small lot of Pacamara cherries, chosen for their perfect Brix levels and robust flavor profile, to put her ideas into practice. Monitoring humidity levels closely, she executed each step of the Hydro Honey process with meticulous care. The initial sun-drying, for example, was adjusted daily to account for shifts in humidity, and the final drying was carefully controlled to avoid any risk of mold or over-fermentation. The result was a truly unique coffee that captured the spirit of Kona while showcasing global innovation in processing.
Abby’s dedication and expertise led to Monarch Coffee earning 2nd place in the Creative Division at the Kona Coffee Festival—a recognition that underscored the potential of Hydro Honey processing in Kona.
The Future of Hydro Honey at Monarch Coffee Farm
The Hydro Honey process marks an exciting step forward for Monarch Coffee Farm, and we’re eager to continue exploring the possibilities. Abby’s bold approach and her commitment to pushing boundaries are helping us redefine Kona coffee, offering coffee lovers a one-of-a-kind experience.
We can’t wait to share more of these innovations with you. As we continue to perfect the Hydro Honey process, we’re committed to bringing out the best in our coffee, highlighting the dedication, creativity, and expertise that goes into every cup.
