When it comes to coffee processing, the terms "dry" and "wet" refer to different methods used to remove the coffee bean from its berries and prepare it for drying. Here's an explanation of wet method:
Wet (Washed) Processing: In the wet process, the coffee cherries are first sorted and then pulped to remove the outer skin and fruit pulp, exposing the coffee beans. The beans are then fermented in water for a period of time to break down the remaining sticky fruit layer (mucilage) that surrounds the beans. After fermentation, the beans are thoroughly washed to remove any remaining residue. The washed beans are then dried, either by sun-drying on raised beds or using mechanical dryers, until they reach an appropriate moisture content for storage and further processing.
Wet processing is known for producing coffee with a cleaner and brighter flavor profile. It tends to result in a cup with higher acidity, more clarity of flavor, and less body. This method is commonly used in regions with access to abundant water resources.
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