Fellow Products

If you’re a specialty coffee enthusiast always on the hunt for new and exciting flavors, you may have recently come across the term “purple honey coffee.” It sounds almost mythical, like something from a fantasy novel, but it’s a very real and increasingly sought-after processing method. Unlike the more common washed or natural processes, purple honey coffee offers a unique balance of sweetness, acidity, and fruit-forward complexity that can transform your morning cup into an extraordinary experience.

In this guide, we’ll break down exactly what purple honey coffee is, how it’s made, and why it’s creating such a buzz among third-wave roasters and home brewers. We’ll also explore the best brewing techniques to highlight its delicate flavors and recommend a few exceptional beans to try, including the vibrant colombia-edil-quinay-s-41418">Colombia Edil Quinayás and the exotic Rafael Vinhal Piña Colada.

What Is Purple Honey Coffee?

Purple honey coffee is a variation of the honey process, a method in which the coffee cherry’s fruit mucilage is left on the bean during drying instead of being fully washed off. The “purple” designation comes from the use of purple-colored coffee cherries—usually from specific varieties like Caturra or Castillo—that are picked at peak ripeness. The cherries are depulped, leaving a significant amount of sticky mucilage attached, and then dried on raised beds. During drying, the mucilage oxidizes and darkens, sometimes taking on a purplish hue, which gives the coffee its name and contributes to its distinctive flavor profile.

What sets purple honey apart from yellow or red honey processes is the amount of mucilage left on the bean. Purple honey retains the most mucilage—often up to 100%—resulting in a longer drying time and a more intense fermentation. This extended contact with the fruit sugars yields a cup that is intensely sweet, with notes of berry, stone fruit, and sometimes a subtle wine-like acidity. The process is labor-intensive and requires careful monitoring to prevent over-fermentation or mold, which is why purple honey coffees are often more expensive and produced in smaller batches.

• Purple honey coffee uses fully ripe purple cherries with maximum mucilage retention.
• The drying process can take 20–30 days, much longer than washed or natural methods.
• Flavor profile: high sweetness, medium body, with fruity and floral notes.

The Andres Cardona Purple Honey Process: A Master’s Touch

One of the most famous names associated with purple honey coffee is Andres Cardona, a Colombian coffee producer known for his innovative processing techniques. Cardona’s purple honey process involves carefully selecting only the ripest purple cherries, depulping them without water, and then drying them on African beds under shade for the first few days to slow down fermentation. The result is a coffee that is exceptionally clean, sweet, and complex—often scoring 88 points or higher on the Specialty Coffee Association (SCA) scale.

Cardona’s method emphasizes precision at every stage. He monitors the brix level (sugar content) of the cherries, controls the thickness of the mucilage layer, and adjusts drying times based on weather conditions. This attention to detail produces a coffee that highlights the bean’s intrinsic qualities while adding a layer of fruity sweetness that is hard to replicate. For those looking to taste this style, the Colombia Edil Quinayás is a stellar example, offering notes of blackberry, plum, and milk chocolate with a silky mouthfeel.

• Andres Cardona’s purple honey process is a benchmark for quality in specialty coffee.
• The technique requires careful control of temperature, humidity, and drying time.
• Expect flavors like dark berries, honey, and a hint of red wine.

How to Brew Purple Honey Coffee for Best Results

Brewing purple honey coffee is an art in itself. Because these beans are dense and have a complex sugar structure, they need a slightly different approach than your average washed coffee. We recommend starting with a medium-fine grind, similar to what you’d use for a pour-over. Water temperature is crucial—aim for 200°F (93°C) to avoid over-extracting the delicate fruit acids. A ratio of 1:16 (coffee to water) is a good starting point, but feel free to adjust based on your taste preferences.

Pour-over methods like the V60 or Chemex work beautifully, as they highlight the coffee’s clarity and sweetness. If you prefer a fuller body, try an AeroPress or a French press. For espresso, purple honey beans can produce a stunning shot with a thick crema and jammy sweetness, but you may need to grind slightly coarser to avoid channeling. Whatever method you choose, be sure to use fresh, filtered water and a high-quality grinder like the Ode Brew Grinder Gen 2 to ensure uniform particle size and optimal extraction.

• Grind size: medium-fine for pour-over, medium for French press.
• Water temperature: 200°F (93°C) to preserve fruity notes.
• Brewing time: 2:30–3:00 minutes for pour-over.

Where to Find Exceptional Purple Honey Coffees

Finding authentic purple honey coffee requires a bit of searching, but the reward is well worth it. Many specialty roasters offer limited releases from Colombian producers like Andres Cardona or other innovators in the honey process. When shopping, look for beans that specify “purple honey” or “honey process” on the label, and check the origin details—Colombia, Costa Rica, and Ethiopia are common sources. The flavor profile can vary widely depending on the variety and processing nuances, so don’t be afraid to try a few different options.

At Fellow Products, we curate a selection of exceptional single-origin coffees that showcase unique processing methods. For a classic purple honey experience, the Colombia Edil Quinayás delivers a vibrant, fruit-forward cup with a silky finish. If you’re feeling adventurous, the Rafael Vinhal Piña Colada offers a tropical twist with notes of pineapple and coconut, thanks to a creative fermentation process. Both are perfect for exploring the boundaries of coffee flavor.

• Look for beans labeled “purple honey” or “honey process” from Colombia.
• Check roast date: fresh beans (within 2–4 weeks) are essential for peak flavor.
• Store beans in an airtight container away from light and heat.

Purple honey coffee is a testament to the artistry and innovation happening in the specialty coffee world. Its unique processing method unlocks a spectrum of flavors that can elevate your daily brew into something truly memorable. Whether you’re a seasoned home barista or a curious newcomer, we invite you to explore the Colombia Edil Quinayás and taste the magic of purple honey for yourself.