In the dry (Natural) process, the ripe coffee berries are carefully picked and then dried with the entire fruit intact. The berries are spread out on raised beds, patios, or drying racks, and they are left to dry naturally under the sun. During the drying process, the berries are regularly turned to ensure even drying and prevent spoilage or fermentation.
As the berries dry, the moisture content decreases, and the fruit shrinks, eventually forming a dry husk around the coffee beans. After the berries have fully dried, the outer husk is removed using mechanical hulling machines, revealing the dried coffee beans.
Dry processing typically imparts more fruity and complex flavors to the coffee. The extended contact between the berries and the beans during the drying process can result in a cup with more body, sweetness, and pronounced fruit notes. This method is often used in regions with limited water resources or in areas where the dry process is traditional or preferred for flavor reasons.
It's worth noting that each processing method produces coffee with distinct flavor profiles, and the choice of method often depends on factors such as regional traditions, environmental conditions, and flavor preferences of the farmers and consumers. Both wet and dry processing have their own merits and can result in delicious cups of coffee, each with its own unique characteristics.
