After coffee beans have been dried (either in the sun and/or in drying machines), the parchment skin is crumbly and dry, so it can be easily removed. Sources indicate a wide range in water use. The moisture content will have reached about 20-24%, leaving the bean at … Once the mucilage is removed, you then have what’s known as a wet parchment coffee, i.e. Wet fully washed processing of the coffee cherries requires the most fresh water, dry processing the least. So it is cheaper for small farmers to enter the coffee business with dry processing. Once pulped, the beans are submerged in a water-filled fermentation tank for at least a few hours and up to a few days, depending on the farmer’s desired taste profile. Next the coffee cherry's mucilage is removed through fermentation, and finally the beans are dried, either in the sunlight or using forced-air drying, to achieve a final moisture content of about 10.5%.

In this process the fresh picked coffee cherries have their skin removed before the fruit is dried. Coffee processing removes the fruit from the seed; skin, pulp, parchment, and silverskin slough off to reveal a beautiful bean. Fully Washed Process (Wet Process) At least 50 percent of all coffee in the world is processed wet, and for most specialty coffee producing countries this is the preferred processing style. In the case of wet process coffee, hulling removes the dried husk surrounding the coffee bean (including the the exocarp, mesocarp and endocarp/parchment).

Coffee hulling occurs in the late stages of coffee processing; it is usually done between milling and polishing, although some people consider it to be a part of the milling process or skip the polishing and move directly onto cleaning and sorting. Wet processing coffee beans is the newer method of the two and was perhaps inspired by the unique flavors that could potentially be added by the coffee cherry’s pulp. The dry method, also known as natural or unwashed coffee, is the most traditional and old one. It is also the most economically intensive style of coffee processing – requiring various forms of equipment and (as the name implies) lots of water. Because dry processing doesn't require the specialized equipment that wet processing does. Pemilihan proses pengolahan tersebut disesuaikan dengan karakter kopi dan kondisi geografis. กาแฟต่างโพรเซส ( Coffee Processing ) ... สนใจก็คือกลิ่นรสพื้นฐานที่เกิดจากกาแฟ wet process กับ dry process ว่าแตกต่างกันอย่างไร เวลาเราชิมกาแฟ ( Cupping ) ที่เป็น wet process This straightforward process is completed at extremely low costs, making coffee a great resource for countries that lack the resources to invest in the extensive machine equipment required to facilitate the wet-process Although this process sounds easy, the coffee must be carefully watched over so that they do not over-dry.

Wet Processing Coffee Beans. Because sometimes you want the extra wildness to go with the earthiness of a coffee from Ethiopia, Kenya, Sumatra, Papua New Guinea, or Bali.