Honey processed coffee is a relatively recent method, popular in Costa Rica, especially with Las Lajas leading the way. After harvesting cherries containing seeds, the depulping process removes the fruit flesh but retains a thin layer of mucilage, which ferments with the coffee and creates a sticky, honey-like outer layer. The fermentation level is described using a color spectrum and is influenced by drying time, which is adjusted through agitation on raised beds. More frequent mixing speeds up drying, which can range from 3 to 20 days, with red honey typically drying in 7-15 days.