What is the coffee wet planing method? wet peeling and washing process of coffee beans

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The drying process seems simple: pick the fruit and put it in the sun until it changes from red to brown to close to black, then peel off the thick, dry outer layer and reveal the mung beans in one step. This is a method suitable for arid areas, where sunlight and heat can dry the seeds in the whole pericarp.

It is often called "natural coffee" because of its simplicity, because the fruit remains intact and undisturbed, a bit like drying grapes into raisins. Since it requires very little investment, drying is the default method of producing cheap commodity-grade coffee, which can dry fruit and seeds in areas with suitable climatic conditions.

But it is a failure in wet or humid areas. If the drying speed is not fast enough, the fruit will degenerate, rot or mildew.

The dry processing of coffee can also be very inconsistent. If you want a cup of clean, sweet, full-bodied coffee, dry coffee requires more manual labor than wet coffee. Even the most careful pickers pick immature or half-ripe green coffee from the branches when picking red ripe cherries. If it is not removed during the first day of drying, the green will turn brown, making it difficult to distinguish it from ripe fruit.

Interestingly, in some dry areas, coffee begins to dry on trees. Especially in some parts of Brazil, the rainy and dry seasons are obvious. When the coffee is dry, when the coffee is harvested, it is hot enough to burn the coffee fruit, while it is still on the branches. These are called "pasas", raisins in Latin America, and they have a leathery fruit texture. Cherries forgotten in the tree also dry, sometimes turning into seeds as hard as rock. These are often called "pods" and are considered a defect when they appear in sorted, shelled, ready-to-export coffee.

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