Similar to the common washed process, coffee cherries are selectively picked from the coffee plants, rinsed thoroughly, and ran through a pulp removing machine. However, unlike the washed coffees, the honey process does not remove the viscous substance on the parchment - rather, the parchment ferments for two days. After, the coffees continue to dry on drying beds until the appropriate humidity level is reached. By not removing the sticky, honey-like substance, the coffee is naturally sweeter, but this process is more intensive and does require more time to complete.