--- title: "The Flavour Factor of A Memorable Coffee: Honey-Processed Coffee" description: Explore New York coffee shops championing honey processing for sustainable, better-tasting coffee – balancing conscience, community and daily ritual author: Dr Marina Nani (Editor-in-Chief) date: 2025-07-11T08:43:53.000Z updated: 2026-02-26T22:05:13.922Z canonical: https://richwoman.co/article/the-flavour-factor-of-a-memorable-coffee-honey-processed-coffee image: https://cdn.nanimediahouse.com/aeeco_i_8xg.jpg categories: Lifestyle content_type: Guide region: New York publication: Rich Woman Magazine --- The queue moves fast at the corner coffee shop, each person clutching their phone, mentally calculating whether they have time for the usual order before the next meeting. For many women rushing through their morning routine, [the choice of where to grab coffee](https://richwoman.co/article/overthinking-the-reason-you-struggle-with-simple-shopping-choices-and-the-price-you-pay-for-i) has become about more than convenience – it’s about finding something that tastes good and feels right. In a city where every block seems to have three coffee shops, some places are quietly making decisions that let customers feel better about their daily caffeine fix. Coffee shops across New York have begun offering options that don’t require customers to choose between quality and conscience. While terms like ‘sustainable’ and ‘ethical’ get thrown around plenty, understanding what they actually mean in practice can be tricky. One method that’s gaining attention is something called honey processing – a way of preparing coffee beans that uses [60 to 70 percent less water](https://espressooutlet.com/blogs/news/environmental-sustainability-of-coffee-processing-methods) than traditional methods. ## Less Water, More Sweetness The honey process isn’t about adding honey to coffee. It’s about leaving some of the sticky, sweet layer from the coffee cherry on the bean while it dries. Most coffee gets either ‘washed’ – which uses loads of water to remove all the fruit – or ‘natural’ – where the whole cherry dries with the bean inside. Honey processing sits in between, keeping some of that natural sweetness without the intensive water use. The difference shows up in the cup. [Honey processed coffee](https://www.trianoncoffee.com/blogs/news/how-is-honey-processed-coffee-different-from-washed-or-natural) tends to be sweeter and fruitier than washed coffee, but cleaner than natural processing. For someone used to the sharp bite of most city coffee, it can be a pleasant surprise – smooth enough to drink without loads of sugar, interesting enough to actually taste. ## The Flavour Factor Brandon Ivan Peña, CEO of 787 Coffee, explains why this method works so well for creating memorable coffee. ‘The honey process is pivotal for achieving a balanced flavor profile, accentuating the intrinsic sweetness of the coffee cherry,’ he says. For [a coffee shop trying to stand out](https://richwoman.co/article/how-speciality-coffee-trend-reveals-a-new-chapter-in-wellness-beverages) in New York’s crowded scene, having beans that taste distinctly different – without being weird – matters. 787 Coffee has built its reputation on this approach, creating drinks that customers remember. Reviews consistently mention the [quality and welcoming environment](https://www.tripadvisor.com/Restaurant_Review-g60763-d20058729-Reviews-787_Coffee_Co-New_York_City_New_York.html), particularly for those who want to avoid mainstream chains. The honey processing contributes to flavours that work well in both traditional espresso drinks and the shop’s signature Latin-inspired options like Coquito and Mazapan lattes. ## From Puerto Rico To Your Cup 787 Coffee’s approach differs from other sustainable coffee claims because they control their entire supply chain. All their beans come from farms they own or work closely with in Puerto Rico, grown at elevations above 3,000 feet. Their main farm, Hacienda Iluminada, recently received recognition as a certified Forest Stewardship Site by the [USDA and Puerto Rico’s Forestry Programme](https://www.fs.usda.gov/inside-fs/delivering-mission/deliver/iitf-partner-helps-deliver-agroforestry-tools-increase). This certification isn’t just a badge – it represents verified practices for preserving biodiversity, water conservation and land restoration. The [USDA Forest Service’s programme](https://www.fs.usda.gov/inside-fs/delivering-mission/deliver/stewardship-made-possible-through-collaboration-iitf) in Puerto Rico specifically helps landowners implement conservation practices that support wildlife habitats while maintaining productive farming. For coffee drinkers, this means their cup connects to actual conservation work rather than vague sustainability promises. The elevation and climate in Puerto Rico’s mountainous regions create ideal conditions for growing specialty coffee. The combination of altitude, rainfall patterns and soil quality produces beans with complex flavour profiles that work well with honey processing. When processed thoughtfully, these beans maintain their unique characteristics while gaining the extra sweetness and body that honey processing provides. Sustainability has become such a common marketing term that it often means nothing. But some coffee shops are putting actual practices behind the word. Peña talks about their approach: ‘Our commitment extends beyond coffee cultivation; we cultivate with a deliberate purpose that benefits the land, our local communities, and ultimately, our customers.’ The honey process fits into this broader commitment by reducing water consumption and eliminating the need for chemical treatments often used in conventional processing. [Traditional washed coffee processing](https://thedrinksproject.com/what-is-honey-processed-coffee/) requires large amounts of water for depulping, fermenting and washing, which can create pollution problems if the wastewater isn’t properly managed. Honey processing skips most of these steps. Other New York coffee shops are finding their own ways to reduce environmental impact. [Think Coffee](https://thinkcoffee.com/pages/composting) uses 100 percent compostable cups and packaging with in-store composting programmes. These efforts show that environmental responsibility in coffee service goes beyond just sourcing – it includes everything from [processing methods to the cup](https://richwoman.co/article/the-devil-wears-plastic-what-is-the-reality-behind-your-everyday-choices) the coffee comes in. ## Making The Choice Count Nobody expects their morning coffee to save the world, but there’s something satisfying about making [a choice that feels considered](https://richwoman.co/article/from-volcanic-slopes-to-your-cup-the-story-of-kona-earth-s-extraordinary-coffee) rather than thoughtless. When a cup of coffee connects to farms that are genuinely trying to do better – using less water, supporting biodiversity, staying involved with local communities – it doesn’t require guilt or sacrifice to feel good about it. The honey process represents this kind of practical sustainability. It creates better-tasting coffee while using fewer resources, supported by farms that have earned legitimate recognition for their environmental practices. For coffee drinkers navigating New York’s endless options, places like 787 Coffee offer a way to enjoy something delicious while supporting practices that actually matter. In a city where small daily choices add up, [choosing coffee that tastes good](https://richwoman.co/article/5-minutes-luxury-a-tropical-escape-in-a-mango-bergamot-green-tea-cup) and comes from places doing thoughtful work feels like a manageable way to align values with habits. The result is better coffee and a clearer conscience – a combination that makes the morning routine a little more satisfying. The simple act of [sharing a cup of coffee](https://richwoman.co/article/flavours-that-tell-a-story-a-coffee-advent-calendar-for-the-festive-rituals-of-this-winter) connects people across cultures, emphasizing that the strongest bonds are brewed through daily rituals, trust, and storytelling.