Honey process coffees seek to convey the intensely fruity flavors of naturally processed coffees while maintaining some of the clarity and complexity typically found in washed coffees. This is accomplished by removing some amount of fruit from the seed, but still leaving mucilage on the coffee during the drying process. The term “honey process” comes from the close resemblance to honey that the leftover mucilage leaves. Generally, when there is a specific color used to refer to a honey process, it references how much of the coffee cherry or mucilage is left on the seed for the drying process. The decision to leave relatively little mucilage on this coffee during processing leads to a very unique experience in the cup; it is fruity, but also complex with a light, silky body.