Three ways to process coffee beans: sun drying, wet processing, and semi-dry processing

Full sun treatment

Sun drying is a traditional coffee bean processing method, also known as dry processing. This method is mainly suitable for areas with hot climate and abundant sunshine. In the sun drying process, the coffee cherries are first picked, and then preliminarily cleaned and screened.

Next, the coffee cherries are spread out in large open fields to dry in the sun. This process takes several weeks or even longer to ensure that the coffee beans are completely dry. Farmers regularly turn and stir the coffee cherries to promote even drying.

Wet treatment method

The wet method is a relatively new way of processing coffee beans, which has obvious advantages in terms of quality and taste. Unlike the natural method, in the wet method, the coffee cherries are first peeled and depulped.

The remaining pulp is then removed by fermentation or mechanical methods, and the remaining part is mixed with water to form a viscous liquid. This liquid is then washed and screened to separate the coffee beans from other impurities.

Semi-dry treatment

Semi-dry processing is a compromise between sun drying and wet processing. In this method, the coffee cherries are picked, initially washed and sorted, and then the outer skin is peeled off.

Next, the remaining pulp will not be completely removed, but a portion will be retained. This will allow the coffee beans to gain more aroma and flavor during the fermentation process. Finally, it will be exposed to the sun at the right time to reach the appropriate moisture content.

Comparison of three treatment methods

The three coffee bean processing methods of full sun drying, wet method and semi-dry method each have their own advantages and disadvantages. Full sun drying can better preserve the original flavor and has a lower cost; the wet method can produce higher quality coffee with a smoother and more delicate taste; and the semi-dry method combines the advantages of both methods and achieves a balance in taste and flavor.

In addition, there are environmental factors to consider. For example, in areas with humid climates or frequent rainfall, full sun may not be suitable, and wet or semi-dry methods may be more advantageous.

in conclusion

Whether it is natural, wet or semi-dry processing, it has a significant impact on the quality and taste of coffee beans. Choosing the right processing method depends on many factors, including climatic conditions, farmer technology and market demand.

With the rise of coffee culture and consumers' increasing demand for quality, more and more farmers are beginning to adopt wet or semi-dry processing methods. These emerging methods not only provide coffee beans with better taste and flavor, but also bring greater development space to the coffee industry.

In summary, when choosing coffee beans, we can choose according to our own preferences and needs for taste, flavor, etc. Whether it is traditional full sun drying or modern wet or semi-dry processing, finding a balance between quality and taste can allow us to enjoy a delicious and unique cup of coffee.