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Wet-Process: Wet-processing coffees is a relatively new method of removing the four layers surrounding the coffee bean. In this process the cherries are washed and sorted in water, then run through a pulping machine that squeezes the fruit off the bean. Once pulped the beans are transferred to bins where they ferment for 24 hours. This fermentation process is used to help remove the pulp that clings to the beans.

Next the beans are washed in a stream of water and pushed back and forth to remove remaining pulp.

After the beans have gone through wet processing, dry processing is done to bring the moisture content to about 10%, the best level for roasting. Drying sometimes takes place in industrial tumblers but the traditional methods are still preferred.

It may take as long as two weeks for the beans to become dry enough for the huller inside the mill to remove the parchment (thin skin that adheres to the hull) for roasting.

This process results in a coffee that is cleaner, brighter, and fruitier. 

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