After the ripe red coffee berries are picked, they are dried and the green bean is separated from the fruit. Different methods are used for this process. The difference in methods depends on the size of the coffee plantation, the producer structure and the climatic conditions of the region

Sun drying, effects on coffee

It is a method of drying ripe red coffee fruits with their skins on trees, in fields or on special belts. Drying takes weeks to complete depending on climatic conditions. When the coffee berries are dry, the machine separates the green beans, resulting in a less acidic, more intense and stronger tasting coffee than the washing method

Effects of wet drying on coffee

It is the drying of ripe red coffee fruits through a series of processes: 1. Pulping the fruit to peel off the upper fruit (red or yellow), 2. Separation of the sticky fruit layer by fermentation or mechanical action, 3. Washing the beans to remove the softened fruit, 4. Drying the beans with their parchment. Drying time is 1 or 2 days by machine and 3 to 16 days in the sun. The washed processing method produces coffee that is cleaner, more acidic, more consistent and generally more expensive than natural. These coffees are also denser and require a more aggressive roasting

Semi-wet drying, effects on coffee

In this process, the coffee fruit is pulped, peeled and allowed to dry untouched with its gummy layer. This method produces a sweeter and cleaner coffee than other traditional methods. The natural process of semi-wet drying requires much less water than wet drying, making this method preferred in arid regions. Coffees processed naturally with semi-wet drying are easier to roast during the roasting process, requiring lower heat and gas settings