In the journey of developing Vietnam’s specialty coffee, processing methods play a crucial role in defining flavor and quality. One standout technique successfully applied in the B’lao coffee region (Bao Loc, Lam Dong) is the Honey Process. This method is the secret behind the unique taste of Golden Robusta – Cafe Robusta Honey.

What is the Honey Process?

The Honey Process is a hybrid technique that combines elements of both dry and wet processing methods. After the outer skin of the coffee cherry is removed, the beans are left with their mucilage layer intact — a sticky coating rich in sugars, pectin, and natural enzymes — and are then dried. This layer is referred to as “honey” not because actual honey is used, but due to its sticky texture and golden appearance during processing.

At Golden Robusta, this method is optimized for the unique climate conditions of B’lao — a region with ideal altitude, stable humidity, and gentle sunlight, allowing the drying process to occur naturally and evenly while preserving the full flavor of the coffee.

Why Choose the Honey Process for Golden Robusta in B’lao?

Optimizing B’lao’s Natural Conditions

Located at over 900 meters above sea level, B’lao enjoys a cool climate year-round, low humidity, and mild sunshine — ideal for honey processing. Thanks to these conditions, Golden Robusta beans are slowly dried over 12–20 days, allowing their sweet flavors and lingering aftertaste to fully develop.

Water-Efficient and Environmentally Friendly

Unlike traditional wet processing, which requires large amounts of water for fermentation and washing, the Honey Process at Golden Robusta uses minimal water. This reduces wastewater and aligns with sustainable practices in Vietnam’s highland regions.

Preserving Signature Flavors

The mucilage layer, rich in carbohydrates and enzymes, enhances sweetness and adds smoothness and depth to the coffee’s flavor. This is what sets Golden Robusta’s Cafe Robusta Honey apart — retaining Robusta’s signature strength while introducing a rare, smooth, and sweet profile.

The Levels of Honey Processing

Depending on how much mucilage is retained and the drying duration, the Honey Process is typically classified into three levels:

Yellow Honey: Retains about 20–30% mucilage, dried quickly for 8–10 days. The flavor is bright and lightly acidic, similar to wet processing.

Red Honey: Retains 50–70% mucilage, dried for 12–15 days in the shade. Results in a sweeter, fuller-bodied coffee with a longer aftertaste.

Black Honey: Retains nearly all mucilage, dried slowly for 25–30 days. Produces the sweetest and most complex flavors, but requires skilled technique and constant monitoring.

At Golden Robusta, we primarily use Red Honey and Black Honey methods to maximize the flavor potential of our premium Robusta beans from B’lao.

The Honey Processing Workflow at Golden Robusta

Selective Harvesting:

Only uniformly ripe red cherries are hand-picked to ensure high sugar content — the foundation for successful honey processing.

Careful Depulping:

The beans are gently depulped to preserve the mucilage layer and avoid damaging the beans, retaining the natural enzymes.

Natural Sun-Drying:

Beans are spread on raised mesh beds and regularly turned throughout the day. Depending on the desired honey level, drying time can range from 10 to 30 days.

Resting and Stabilizing:

Once the beans reach the ideal moisture level (10.5–11.5%), they are rested in a cool storage environment to stabilize flavor compounds before hulling, grading, and packaging.

Golden Robusta – A Pioneer of Premium Robusta in Vietnam

With a vision to build a specialty coffee brand from traditional Robusta, Golden Robusta continuously researches and applies innovative processing methods tailored to local conditions. The successful implementation of the Honey Process in B’lao not only enhances the quality of Robusta but also positions Vietnamese coffee for global export — offering a high sensory value product that is eco-friendly and deeply rooted in regional identity.

The Honey Process is more than just a technical method — it is a blend of scientific understanding, natural advantages, and the heartfelt dedication of coffee artisans. At Golden Robusta, we believe that every Honey Processed bean tells a story of care, creativity, and pride from the people of B’lao — where coffee is not just a crop, but a cultural legacy.