Super Natural vs Black Honey
When you take a sip of your morning coffee and notice hints of fruity sweetness or a velvety smoothness, you might be tasting the result of how those beans were processed. Coffee processing methods – the way coffee cherries are treated after harvest – play a huge role in shaping a coffee’s flavor. For casual coffee drinkers curious about why one brew might taste like berries and another like honeyed nuts, this blog post will demystify two exciting methods: Super Natural and Black Honey processing. We'll break down what each method involves, what makes them special, and how they influence the flavors in your cup, all in friendly, non-technical terms. Grab your cup and let's explore!
Understanding Coffee Processing Basics
Before diving into Super Natural and Black Honey, it helps to know what coffee processing means. Coffee beans start out as seeds inside bright red or yellow coffee cherries. After these cherries are picked, the outer fruit needs to be removed and the seeds dried. How farmers do this – with all the fruit, just some of it, or almost none – is what we call the processing method. The three main categories you'll hear about are washed (wet), natural (dry), and honey processes.
- Washed Process: The fruit is completely removed with water and machines, leaving just the seeds (beans) to dry. This tends to produce a “cleaner” taste since little fruit remains during drying.
- Natural Process: The whole cherry is left on the beans while drying in the sun. As the cherries dry, the sugars and juices of the fruit impart big fruity flavors to the coffee seeds. Naturals are known for being bold, sweet, and fruity.
- Honey Process: Despite the name, no honey is added! Instead, some of the fruity pulp is left on the beans (which feels sticky like honey) as they dry, but not the entire cherry. This creates a middle-ground flavor – often sweeter than washed coffee, but more balanced than some naturals. The term "honey" actually comes from the sticky, honey-like mucilage (fruit pulp) that coats the beans.
Now, let's zoom in on the two star methods of this post: Super Natural and Black Honey. Both are variations of the natural and honey styles described above, each with a unique twist to bring out amazing flavors.
The Super Natural Process
“Super Natural” sounds like something beyond ordinary – and in a way, it is! This method is essentially an amped-up version of the natural process. In a standard natural process, as mentioned, coffee cherries are dried whole. In a Super Natural process, farmers take it a step further by using a controlled, extended fermentation while the coffee cherry is still on the bean. In simple terms, they let the fruit hang out with the seed a bit longer (sometimes in special conditions) before and during drying, allowing even more fruity sugars and flavors to seep into the bean. This extra fermentation “pushes” the flavor development to the next level, intensifying sweetness and complexity.
Coffee cherries drying on raised beds as part of a natural process. In Super Natural processing, cherries like these may ferment longer in the fruit before fully drying, enhancing the coffee’s fruity sweetness. This extended contact between fruit and bean can create remarkably vibrant flavor notes.
During Super Natural processing, careful attention is key. The cherries might be placed in tanks or piles to encourage the right amount of fermentation of the fruit sugars, closely monitored so they don’t over-ferment. After this, they're spread out to dry (often on raised beds under the sun, as shown above). The result of this meticulous process is a coffee bean bursting with intense flavors. Super Natural coffees are often extremely fruity, sweet, and aromatic, sometimes with almost wine-like or "funky" tropical notes because of that extra fermentation time. You might taste ripe berries, sweet cherry or plum, and sometimes a hint of chocolate or spice in a Super Natural cup.
The Black Honey Process
Now on to the Black Honey process, a member of the honey processing family. Recall that in honey processing, some sticky fruit pulp (mucilage) is left on the bean while drying. Black Honey is the most intensive and slowest form of this method. Think of the honey process on a spectrum: yellow honey leaves a little pulp and dries faster, red honey leaves more pulp and dries a bit longer, and black honey leaves all of the pulp on and slows the drying way down. In fact, black honey coffees often keep nearly 100% of the mucilage on the beans and can take around 2 weeks or more to dry properly – about twice as long as a typical honey or washed coffee.
What does this look like on the farm? First, the coffee cherries have their skin removed, but instead of washing off the sticky fruit coating, farmers let that layer stay on the beans. The mucilage-covered beans are then laid out to dry, usually on raised beds. To prevent them from drying too quickly (and to protect from direct sun), farmers might cover the beds with black plastic or tarp – which is where the “black” honey name partly comes from.
They regularly rake or gently turn the beans to ensure even drying without mold. This careful, hands-on process is labor intensive, and farmers must be vigilant. If it’s dried too fast, the beans won’t absorb all those sweet flavors; too slow or uneven, and the batch could spoil, but when done right, the payoff is huge.
In the honey process, coffee beans dry with the sticky “honey” mucilage still on them. Black Honey processing involves leaving the maximum amount of this mucilage on the beans and drying them slowly (often under cover). This careful approach further enriches the coffee's sweetness and body, resulting in a syrupy, flavorful cup.
Flavor-wise, Black Honey coffees are renowned for their richness. Because the beans spend a long time coated in that sugary pulp, they tend to develop a full body with syrupy sweetness. You might notice flavors like toffee, brown sugar, or honey (the natural sugars infusing the bean), along with fruity undertones. In fact, black honey coffees often have a depth similar to natural coffees – sometimes giving wine-like fruity notes due to the longer fermentation – but usually with a bit more clarity and a smooth, rounded sweetness. In general, they offer a nicely balanced, silky mouthfeel that many coffee lovers find delightful.
Super Natural vs. Black Honey: How Do They Taste?
In the cup, both of these processing methods yield coffees that are notably sweet, fruity, and complex. However, there are some differences in their flavor personality. Super Natural coffees often hit you with a burst of vibrant, jammy fruit flavors – think ripe berries or tropical fruits – sometimes accompanied by a wine-like zing from the extra fermentation they
They tend to feel juicy and lively on the palate. Black Honey coffees, by contrast, are fruity and sweet too, but in a smoother, more rounded way. Instead of an overt “fruit bomb,” a black honey coffee might present a gentle medley of honey-like sweetness, soft fruit notes, and maybe a hint of florals or nuts.
The mouthfeel also differs: Black Honey brews often have a heavier, syrupy body (that velvety, coating sensation), while Super Naturals, though still full-bodied, can come across as a touch lighter or more crisp, with that juicy finish.
Neither style is inherently better – it really comes down to personal preference. If you enjoy bold, in-your-face fruity sweetness, a Super Natural coffee might wow you with its intensity. If you prefer something a bit more balanced and smooth, a Black Honey coffee could be your go-to treat. Many coffee drinkers love both for different moods and brews. The fun part is comparing them side by side and noticing, for instance, how the Super Natural’s berry or cherry notes compare to the Black Honey’s honeyed, brown-sugar sweetness. Both exemplify how innovative processing can bring out amazing natural flavors in coffee.
Try It Yourself: Taste the Difference with Two Costa Rican Coffees
Ready to explore these processes through your taste buds? Here are two fantastic coffees from Harvester Coffee Company that showcase each method:
- Costa Rica Castillo Super Natural – Sourced from the high-altitude Tarrazú region, this Super Natural processed coffee is known for a bold and sweet profile with notes of cherry, chocolate, honey, and cocoa. It’s a great example of how the Super Natural method boosts fruity sweetness while still offering a comforting richness. Brew it as a filter coffee to enjoy its layered complexity, or try it as a shot of espresso for a real flavor explosion.
- Costa Rica Monge Black Honey – A stellar Black Honey processed bean from Tarrazú, crafted by farmer Roylin Monge. This coffee offers a smooth yet vibrant cup, with tasting notes of toasted pecans, brown sugar, honey, and jasmine that highlight its sweet and balanced nature. It truly shows what the black honey method can do – expect a velvety body and a sweet aroma that fills the room. This one is friendly in any brew method, from a classic drip pot to a fancy pour-over.
Exploring different processing methods is a wonderful way to deepen your coffee journey. Super Natural and Black Honey coffees, with their friendly sweetness and intriguing flavors, show that coffee can be as nuanced as wine or craft beer – yet still utterly enjoyable without any snobbery. Whether you’re a curious casual drinker or a budding coffee enthusiast, give these specialty processes a try. You might just fall in love with the natural sweetness in your cup – and you’ll have a great story to tell about how those flavors came to be.
