Under the drying sun

Coffee can be processed in the producer countries in a number of ways. Different methods also produce coffees with different mouthfeels and flavours. The most important thing, however, is to treat the beans with care so that they do not turn into bad-tasting stinker bean. This page gives you a closer look at how coffee beans are handled in the origin countries.

Drier than the dry process

Dry processing is the oldest and simplest processing method, which also requires the least equipment. Coffee produced using this method is called dry-processed coffee, and it usually has a wild and berry-like aroma.

Beans having a swim in the pool for a couple of days in wet process

In the wet process, the skin as well as the pulp are first removed from the cherries mechanically, then the beans are transferred to water sinks for 1–2 days. This results in washed coffee beans, the taste of which could be described as acidic.

“If the beans are not treated with care, they will turn into bad-tasting stinkers.”

“If the beans are not treated with care, they will turn into bad-tasting stinkers.”

The semi-dry process brings out the best in the beans

The semi-dry process is a combination of the dry and wet processes. The method was introduced in the 1990s, and it is becoming more widely used in Brazil, Asia and Central America.

Next up on the Happy Beans' Journey

6. Logistics

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