Wet and Dry Coffee Processing

What is Wet and Dry Coffee Processing?

Dry processed (naturals) coffees are dried in the full cherry prior to de-pulping. Wet processed (washed) coffees are dried without the cherry. Washed coffee’s are de-pulped then usually fermented to promote the separation of any remaining pectin still stuck to the bean and parchment, then washed clean prior to drying. Wet method was found to be more advantageous than dry method based on sustainability of quality coffee production

Wet and Dry Coffee Processing

Naturals tend to have more fruit and fermented flavors because the bean has more time to interact with the natural sugars from the cherry as enzymes break down the mucilage around the bean. If producers don’t carefully dry naturals, turning them often and removing over-ripes then funky flavors will emerge in the roasted coffee.

Wet and Dry Coffee Processing

Washed coffees are prized for their clarity and vibrant notes. Removing all of the cherry prior to drying allows the intrinsic flavors of the bean to shine without anything holding them back. Fruit notes are still found in washed coffees, however, fermented notes and berry notes are less common.

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