Are cleaner honey processes making a comeback after the heavy funky wave?

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In last year many people chased loud exotic cups. Recently I hear more roasters asking for honey lots that stay sweet and clean, not too wild. Do you also feel cleaner honey process is coming back again?

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Yes, especially for cafes that want interesting cup but still easy to serve every day. Clean honey feels safer than aggressive funky profile.

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That is exactly my feeling. Some funky lots impress in sample room but not in real menu.

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Some buyers here start asking this too. They want sweetness and texture, but still clean aftertaste. Too much funky sometimes only exciting in first sip.

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I think market is correcting itself. Extreme cups were interesting, but repeat drinking matters.

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For roasting, cleaner honey is more forgiving also. You can shape sweetness without fighting strange fermentation note.

Are cleaner honey processes making a comeback after the heavy funky wave?

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