蜜處理 Honey Process

將咖啡果實去皮後，保留部分果肉與果膠層進行日曬乾燥，待水分降低後再脫殼。蜜處理可藉由發酵與乾燥過程控制風味走向，整體表現大致介於日曬與水洗之間，常帶有自然的蜜香、柔和果酸與圓潤甜感。

After the coffee cherries are depulped, part of the fruit and mucilage is left on the beans before they are dried under the sun and hulled. Through careful control of fermentation and drying, honey-processed coffees generally fall between natural and washed coffees in character, often showing a natural honey-like sweetness, gentle fruit acidity, and a rounded mouthfeel.