Drying is the most traditional processing method of coffee beans.

Drying is used on unwashed coffee beans. Wet processing is used on thoroughly washed or semi-washed coffee beans. Most arabica beans are processed wet, except for drying, which is more common in brazil and ethiopia. In Indonesia, some Robert beans are wet processed, but this is not common locally.

Drying is the cheapest, simplest and most traditional way to process coffee beans. When processing, the harvested fruit should be spread on concrete floor, brick floor or straw mat. Ideally in the sun and raked at regular intervals to prevent fermentation. If it rains or the temperature drops, the fruits must be covered to prevent damage.

After about 4 weeks, the moisture content of each fruit will drop to about 12%, when the fruit is dry. In Brazil, coffee beans at this stage are given a confusing name: cocoa. The skin is dark brown and brittle, and you can hear the coffee beans rattling in the shell.

The process requires more technology than it seems. Because coffee beans can be overdried, if this happens, they are vulnerable to damage at the next stage, shelling. Conversely, coffee beans that are not sufficiently dried are also vulnerable to damage. The next step is to store the dried fruit in the cellar for a while. During this time, the moisture in the fresh coffee beans continues to evaporate.