The Honey process is a hybrid method where the outer skin of the coffee cherry is removed, but the sticky mucilage (the fruit's natural sugars) is left on the beans during drying. This process is called "honey" because it imparts a natural sweetness to the coffee, while still allowing the beans to dry with some of the fruit's sugars intact. In the Kintamani Honey, this results in a coffee with bright and sweet citrus flavors, including tangerine, complemented by chocolate and brown sugar notes. The honey process gives this coffee a smooth, sweet character, balancing the bright citrus with rich, dessert-like undertones.