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Rather than fermenting and washing the coffee after pulping, honey processed (sometimes called pulped natural or less frequently semi-washed) coffees like this one are left to dry with a bit of the sticky fruit still intact. Color designations tend to indicate the amount of fruit left: white honeys have nearly none at all, while red honeys are the “classic” style and black honeys, are left to dry with as much fruit as possible. The seeds are left with a little reddish hue still clinging to the silver skin and a lot of bold, fruity flavors.
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