Don't misunderstand, not a drop of honey is added to this process. "Honey" refers to the sticky mucilage layer on the outside of the coffee bean. After the coffee fruit's pulp is removed, it is dried with the mucilage layer still on, which becomes sticky and sweet as the moisture evaporates. The flavor of the beans is determined by varying humidity, temperature, and the degree of sugar oxidation. Less mucilage results in White Honey or Yellow Honey; more mucilage results in Gold Honey, Red Honey, or Black Honey.
During the honey process, the sweetness of the mucilage slowly permeates the beans as they dry, resulting in a mellow taste and a rich, balanced flavor, making it a favorite for those who prefer sweeter notes.