How do the dry and wet methods of coffee processing differ?

The dry and wet methods are two primary techniques used to process coffee cherries into green coffee beans, differing significantly in equipment, process, and outcome.

The Dry (Natural) Process

The dry process is the oldest and simplest method, requiring minimal machinery. It is best suited for dry climates like those in Brazil or Ethiopia.1
* Method: After cleaning, whole cherries are spread in the sun on patios or mats to dry for several days to four weeks. They must be turned frequently to ensure even drying and prevent mold or fermentation.1
* Hulling: Once the moisture content reaches 12–13 percent, the dried fruit is mechanically hulled to remove the outer layers.1

The Wet (Washed) Process

The wet process is more equipment-intensive but generally produces more homogeneous beans with fewer defects, often commanding higher prices.2
* Method: A pulping machine removes the fruit skin and pulp immediately after harvest. The remaining mucilaginous layer is removed through controlled fermentation in tanks for one to three days.2
* Washing and Drying: The seeds are washed to remove all pulp residue and then dried via sunlight or hot-air dryers before the parchment layer is mechanically removed.2