Eider Iván Socorreño is a young coffee producer from Colombia who has quickly gained recognition for his innovative approach to processing and flavor development. Working in the highlands of Huila, he experiments with careful fermentations that highlight the natural sweetness and complexity of his coffees. His lots often stand out for their clarity and balance, showing both the tradition of Colombian coffee growing and a new generation’s drive to push quality further.

The honey process is a coffee processing method that strikes a balance between the clarity of washed coffees and the sweetness of natural coffees. After the coffee cherries are harvested, they are depulped, removing the outer skin but leaving varying amounts of sticky mucilage—the “honey”—on the beans. Instead of fermenting in water, as in the washed process, the beans are spread out to dry with this mucilage still attached.

During drying, which takes place on raised beds or patios, the mucilage caramelizes under the sun, enhancing the coffee’s sweetness and body. The amount of mucilage left on the beans determines the different honey variations: white, yellow, red, or black honey, with darker honeys typically requiring longer drying times and developing deeper, fruitier flavors.

This method preserves more natural sugars, resulting in a coffee with rich sweetness, a silky body, and balanced acidity, often with notes of honey, tropical fruits, and caramel.