Differences and characteristics of coffee bean processing methods

The processing method of coffee beans is one of the important factors that affect the taste and flavor of coffee. According to different processing methods, coffee beans can be divided into three types: dry processing, wet processing and semi-dry processing. Each method has its own unique characteristics and effects.

First, dry processing is the oldest and simplest method. In this process, the ripe coffee berries are dried in the sun until they are completely dry, and the skin and pulp are removed. This method is often used for varieties grown in drier climates, such as Arabica coffee beans produced in Brazil and Ethiopia. Since the berries are in direct contact with the external environment, more complex and rich flavor substances are produced during the fermentation process, making the coffee obtained after dry processing rich and naturally sweet.

Secondly, wet processing is relatively more complicated. In this process, the fruit is picked when it is relatively mature but not fully ripe or slightly discolored (red), and the outer skin is removed for fermentation. It ferments in the fermentation box for a period of time, and then is washed with water to remove the pulp and pectin. This method is often used for varieties grown in humid climates, such as Arabica coffee beans produced in Colombia, Kenya, etc. Since the fruit is in contact with water during the fermentation process, the chemical reaction inside the coffee beans can be better controlled, so that the coffee obtained after wet processing has a higher acidity and a refreshing taste.

Finally, semi-dry processing is a compromise between dry processing and wet processing. In this process, the fruit is picked when it is relatively mature but not fully ripe or slightly discolored (red), and the outer skin is removed and then dried. During the drying process, it is turned regularly to ensure uniform drying, and its moisture content is adjusted as needed. This method is often used for varieties grown in relatively humid climates but not suitable for full wet processing, such as Robusta coffee beans produced in India and Vietnam. Because it combines the characteristics of both dry and wet processing, the flavor is in between the two, with both the rich flavor of dry processing and the acidity and refreshing taste of wet processing.