The honey process is a hybrid that combines elements of both natural and washed techniques, creating differences in flavor. Fresh coffee cherries are depulped after harvesting before beginning the drying process. Unlike washed coffees, the honey method is dried without washing off the sweet, sticky fruit fibers surrounding the beans to create distinctions in flavor. These fruit fibers oxidize during fermentation and darken as the coffee beans dry, changing from yellow to a dark red or black color. Once the coffee beans are dry, the attached fruit fibers are easily removed during milling. The length of the drying process allows the coffees to develop stronger or lighter fruity flavors, producing coffees with a complex brew.