There are other factors that make honey-processing a good option for a coffee producer or farm. Honey processing uses much less water than traditional wet-fermentation methods. So if a farm or mill doesn't have access to a lot of water, honey can be a good alternative to washed coffee. A Penagos type "eco-pulper" can be used to produce a washed style coffee where the fruit is "demucilaged" from the parchment seed. But by using less water, some produce more controlled honey process coffee with the same machine. Honey process can also result in a fruited coffee, yet take much less time to dry than traditional dry-process (natural) coffee. So a farm that might struggle to dry the entire coffee fruit in a timely way, such as 25 days or less, might do better with honey coffee, which might dry in 15-18 days.