(Dry Processed Coffee)
After the coffee fruit is picked there are a few ways it can be processed to result in a green bean. I have been learning a lot about the methods Life Monteverde uses for their processing and wanted to give an outline about the ways to do so. In the future, if your´re buying some coffee and it has these descriptions on it… you´ll know what it means.
Dry Processing– The oldest of methods. No machinery is needed and only a patio or raised screens are needed for the coffee. The coffee fruit is picked and laid out for drying directly in the sun with the skin intact. After some time in the sun the fruit becomes brown in color indicating its readiness to be removed. By hand (pounding or tearing out) the seeds are removed from the parchment and then inspected for defects. Dry process created a fuller body and less acidity in the cup due to the longer contact that the seed has with the fruit. Yum. This process is also called natural, full natural, traditional try process or DP.
Wet Process– The coffee fruit is picked from the trees and sent to a wet mill where water is used to help remove the fruit from the seed as well as account for defects. ´´The fruit is pulped (outer fruit skin removed), floated in water (to remove defective beans), fermented (to break down outer mucilage layer), washed (to remove the fruit), dried on a patio, a screen (raised bed) or a mechanical drier. At this time the green seed is inside an outer parchment shell, rested for a period of time (reposo) and then milled at the dry mill into the green bean . This creates a cleaner flavor profile, with lighter body than dry process. Note the coffee seed itsn´t fermented in this process just the other fruit layer between the skin and the parchment shell. This process is also called washed or fully washed.´´ (SweetMaria´s)
Pulp Natural– A hybrid of wet and dry process in which the fruit is picked from the tree, processed through a wet mill and stripped of its skin and then dried with the mucilage and parchment still attached. Also called Honey Process and in Costa Rica, Miel.
Please check out Sweet Maria´s wonderfully elaborate Coffee Dictionary where one can find a plethora of information pertaining to all aspects of coffee. They really helped me out in organizing this. Gracias.