Wet and dry processing of coffee beans
The process for harvesting and roasting coffee beans is quite complex. Different methods lead to different results. Perhaps most significant of these is the difference between wet and and dry processing.
The two approaches differ in how the pulp is taken from the bean. The dry method is older and is when coffee cherries are dried over a period of weeks, typically out in the sun, although it can also be done using a machine. Once dried, the bean pulp has fermented and the beans are put through a machine which removes the dried layers around the outside.
The wet processing technique involves the removal of the outer skins and subsequent fermentation of the beans in tanks to remove remaining pulp. Beans are then washed and dried by either a machine or the sun.
It is thought by many people that the dry method leads to a deeper, more complex flavour, while wet processing leads to a clear, but more acidic taste.
What approach is used is often defined by where the coffee is grown. In dry regions with minimal rainfall, air drying is more common. This applies to coffee produced in Ethiopia, Indonesia and Brazil.







