Processing of coffee beans: drying (dry method)

Drying method: with a soft sour taste and a peaceful bitter taste. This method is used in Brazil, Ethiopia and Yemen. Disadvantages: vulnerable to weather, defective beans and foreign bodies are more likely to mix.

Coffee is either left on the terrace to dry naturally, or it is dried by machine, or both. The treatment is to spread the coffee cherries widely on the exposure field for two weeks and sweep them with a rake several times a day so that the coffee beans can be dried more evenly. When dried, the coffee beans are separated from the skin, and the dried pulp and peel are removed by a sheller, then screened and divided into different grades. Both washing and drying can produce the best quality coffee. Generally speaking, water-washed coffee has distinct acidity and consistent flavor, while dry coffee has lower acidity and more changeable flavor. Colombia, Kenya, Costa Rica, Guatemala, Mexico, and Hawaii all use water washing methods. Most of the coffee produced in countries including Brazil, Ethiopia and Indonesia is dried. The selection and grading of coffee depends on the particle size and concentration of beans, as well as how many defective beans are in a pound of beans. Like the best wine, the careful handling and selection of professional coffee in the production process can be seen in the quality of the beans, because the product will have a unique representation, which represents the origin, climate and growers.