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Coffee Processing Techniques

Anatomy of the Coffee Cherry

Processing must start immediately after harvesting the cherries, in order to avoid fermentation which can lead to off-flavors.Depending on the technique used, certain flavor characteristics can be expected in the final cup. The main distinctions between processing are wet and dry.  In the wet process the coffee derives many of its characteristics as a result of the fermentation process, while dry coffees tend to be characterized by the leaching of flavors from the fruit itself during the drying process. 

Wet Process 'washed'

 

Dry Process 'natural process'

Pulped Natural

References

  1. http://www.coffeeresearch.org/agriculture/flavor.htm
  2. https://bootcoffee.com/wp-content/uploads/2013/04/wet-dry-and-everything-in-between.pdf
  3. http://www.ncausa.org/About-Coffee/10-Steps-from-Seed-to-Cup
  4. https://en.wikipedia.org/wiki/Coffee_production
  5. http://blog.seattlecoffeeworks.com/roastery/earth-honey-process/
  6. http://www.coffeereview.com/coffee-reference/coffee-basics/introduction/coffee-processing-and-coffee-quality/