Question 1

How do Caturra and Catuai usually differ in the cup? I’m trying to put into words whether I prefer brighter, cleaner coffees or sweeter, more rounded ones.

Accepted Answer

Caturra often comes across as brighter and more articulate in the cup: think lively citrus or red-fruit acidity, a lighter body, and a clean finish—especially when washed.

Catuai can still be bright, but it more often feels a little rounder and sweeter, with a sturdier body and notes such as caramel, ripe fruit, or chocolate depending on processing and roast. The difference is not absolute, though: origin, processing, and roast can outweigh variety.

If you like brighter, cleaner coffees, look for lighter-roasted washed lots and compare how the acidity presents itself. If you prefer sweeter, more rounded cups, a Catuai may be a useful starting point. For example, the washed, medium-roast Guatemalan Catuai and Bourbon offered by Stockfleths is described with plum, caramel, and dried-fruit notes, so it may be a good reference for the sweeter, fruit-rounded side rather than a sharply citrus-driven profile.

Question 2

What does “honey process” mean in coffee? I don’t like sour coffee, so is it something a beginner like me should try?

Accepted Answer

“Honey process” is a way coffee cherries are dried after harvest. Some of the sticky fruit layer is left on the bean while it dries—despite the name, no actual honey is added.

It often gives coffee a sweeter, rounder taste, a bit like dried fruit, brown sugar, or syrup. That can make it feel less sharp than some very bright coffees, but it does **not** automatically mean “not sour.” Acidity also depends a lot on the bean, roast level, and brewing.

For a beginner who dislikes sour coffee, honey-process coffee can be worth trying if you choose:

- **Medium roast or slightly darker**
- Flavor descriptions like **caramel, chocolate, nuts, dried fruit, or sweet**
- Avoid descriptions focused on **lemon, grapefruit, cranberry, or very floral** notes

So: yes, it can be a good option—but choose a sweeter, medium-roasted honey-process coffee rather than a very light roast.

Question 3

I want to examine process-derived differences. Is there a lot here that can serve as a honey-process comparison?

Accepted Answer

No. No coffee is labeled honey processed. The グァテマラのコーヒー is listed as washed and ケニア スペシャルティ as washed, so the data do not support that comparison.

Question 4

How does honey processing usually show up in the cup compared with natural or washed coffees?

Accepted Answer

Honey-processed coffees often sit between washed and natural coffees in the cup.

- **Compared with washed:** honey coffees usually feel sweeter and rounder, with more body and a softer acidity. Washed coffees tend to present clearer, cleaner fruit notes and a more transparent origin character.
- **Compared with natural:** honey coffees are typically cleaner and less intensely fermenty or jammy. Naturals can bring bigger berry-like sweetness, heavier body, and sometimes winey or boozy impressions, while honey processing often keeps the sweetness more caramel-like, syrupy, or stone-fruit-like.

If you enjoy the clean structure of a washed coffee but want more sweetness and texture, honey process is a good direction to try. If you like bold natural-process fruit but want a more restrained, polished cup, honey can also be a great fit.

Question 5

I am planning a trip around roasters. Can I find a honey-processed coffee from this information?

Accepted Answer

Not directly: none of these coffees is labeled honey processed. You can still build a focused tasting itinerary from the supplied attributes.

AQ 006 RED HONEY（ボリビア）

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