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What it is and what sets it apart: Not one protocol—usually pulp + partial/mechanical demucilage and dry. Differs from fully washed and colour-coded honey.
How it is done: Pulp → demucilage → dry → hull. In some origins overlaps pulped natural.
Flavours and cup benefits: Often sweet and clean, medium body. Less water/time than classic wash.
Technical notes: Label is ambiguous—ask the producer. Do not confuse with Indonesian wet-hulled.
Common mistakes: Do not assume semi-washed always equals red honey or is “worse” than washed.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.