What is pulped natural processing?
Pulped natural (also called honey process in Central America, or semi-washed) is an intermediate processing method between washed and natural. After picking, the outer pulp is mechanically removed (depulping), but the mucilage — the sticky sweet layer surrounding the bean — is partially or fully retained during drying. This residual mucilage ferments and transforms during drying, adding more body, sweetness and fruit than washed, but less fruited intensity than natural.
Pulped natural originated in Brazil in the 1990s, developed to allow producers to reduce water consumption (limited in some Brazilian regions) while achieving better quality than classic natural, which was less well controlled under the heat and humidity conditions of Cerrado and Minas Gerais. Later adopted in Costa Rica and Central America as 'honey process', it experienced considerable growth in the 2000s–2010s.
The key point of pulped natural is the quantity of mucilage left on the bean. In practice, the honey nomenclature (used in Central America) distinguishes several levels by remaining mucilage proportion: — **Yellow honey**: mucilage reduced to ~25–30%, rapid drying (8–12 days) — **Red honey**: mucilage reduced to ~50%, moderate drying (12–18 days) — **Black honey**: maximum mucilage (~80–100%), long drying (18–30 days) in shade or under tunnel — **White honey**: rare variant, minimal mucilage, rapid dry drying
The term 'pulped natural' is more used in Brazil for an intermediate mucilage level (~25–50%). In Costa Rica and other Central American countries, producers prefer the honey graduation (Yellow, Red, Black) to precisely indicate the mucilage level.
In the cup, the pulped natural/honey profile sits between washed and natural. Compared to washed, it presents fuller body, increased sweetness (cane sugar, caramel, honey), and sometimes light fruity notes. Compared to natural, it is cleaner, with sharper acidity and less fermented fruit. Black honey can sometimes approach a light natural in terms of fruited intensity.
Brazil is the great country of pulped natural, particularly in the Cerrado Mineiro and Sul de Minas regions, where many isolated farms above 900 m produce lots scoring 84 to 88 SCA points in pulped natural — excellent for espresso and balanced blends.
Honey process gradations (Central America)
| Type | Residual mucilage | Drying time | Cup profile |
|---|---|---|---|
| Yellow honey | ~25–30 % | 8–12 days | Near washed, slightly sweeter |
| Red honey | ~50 % | 12–18 days | Medium body, honey, apple, soft |
| Black honey | ~80–100 % | 18–30 days | Near natural, fruity, intense sweet |
| White honey | Very low (~10–15 %) | 6–10 days | Very near washed, light sweetness |
| Pulped natural (Brazil) | ~25–50 % | 10–20 days | Chocolate, caramel, body, soft acidity |
| Anaerobic honey | Variable + ferment. | Variable | Maximum intensity, complex fruity |