Dried processed coffee:
The dry processing process (also known as the natural method) has a heavy, sweet, mellow, and complex body. This process is often used in countries where rainfall is scarce, and there is a long period of sunshine to dry coffee naturally.
from Indonesia, Ethiopia, Brazil, and Yemen use dry processing methods.
However, this method carries a reasonably high risk because it depends too much on the weather. Heavy rain will make the coffee over-fermented, even black seeds and mold.
Wet processed coffee:
Wet processed coffee is a relatively complex method. It is necessary to remove the four layers surrounding the coffee beans.
This process makes coffee beans cleaner, brighter sweeter, and more acidic. Most countries with high-quality coffee use wet processing.
The price of wet-processed coffee is higher than dry processing, but the biggest problem is the impact on the environment. So so far, there are not many businesses to invest in. In Vietnam, most relatives use dry processing methods.
is a natural drying method that goes through the self-fermentation phase inside the beans.
The quality of honey processing coffee depends on the amount of natural sun. Excellent or lousy coffee depends on the sunshine of the first three days. The result gives us a drink characteristic of both wet and dry processing methods.
This type of coffee is usually sweeter than wet-processed coffee but has the body of dried processed coffee but retains some of the acidity of wet-processed coffee. This is considered a relatively new production method and relies heavily on natural sunlight.
Coffee beans are coated in a crust containing sweet mucus that can be dried fast without fermentation, and this form of processing can only be done in low-humidity locations.
Brazil has made this method very famous and produces some of the best honey coffees globally. All twenty winners of the Gourmet Cup competition in Brazil in 2000 were used using this method.
Raisin-style coffee: The nuts selected for processing are floating seeds due to old ripening.
They have a taste that some of the world’s leading tasting experts rate as much sweeter than traditional Honey coffee.
The coffee berries float because they dry too long on the tree before being picked. This allows the particles to interact with mucus for a more extended time before the start of the fermentation process. The seeds are removed from the rest of the floating particles using a barrel system developed by Eduardo Sampaio in Brazil. These coffees are then classified and processed in a honey style. However, this is only a more experimental form of processing than mass.
Comparison Comparison of dried and wet-processed coffee
In Guatemala, dried processed coffee is a mass processing method, bringing not high quality due to too high humidity so coffee or over-fermented. That’s why they have to dry without using natural fermentation methods.
Dried coffee is sweeter, more complex, and physically more potent in Brazil. The rice is thicker, very suitable for the Italian espresso style. In Vietnam, dried processed coffee is also a mass method; however, the psychology of picking green for fear of theft has lost the real taste of coffee.
Each area has its proper processing techniques. The techniques of treating each other will achieve different desired flavors. Depending on the climate, coffee-like, a culture of enjoyment, we have a suitable processing method.
Different processing methods will create different flavors. It is usually dried for more muscular physicality, but the taste and taste are not equal to wet processing. Chin picking is, of course, better than green picking, drying on the truss is, of course, better than drying in the background.
Fermenting with wet processing technology is, of course, better than dry processing. The process of sieving, coloring, or flaking coffee beans. It will also make a difference in the taste of coffee. The difference in the region, weather, soil. It’s the main factor that makes the difference in the taste of coffee.