These processes have been used for decades and are passed down from generation to generation. The main task of the producer is to to obtain the usual end productminimizing the risks and resources used. Its structure is conditioned by a combination of Theresult is a coffee developed through creativity, experimentation and knowledge.


The fruit is harvested and then proceeded to dry.At this point the cherry can be washed to gain cleanliness in the cup. Drying can be done on any surface such as patio, canopy, African beds or in industrial dryers, for example “Guardiola”. This process requires attention due to the need to move frequently during the first few days. with greater attention, avoiding breaking the cherries and achieving a more uniform drying of the cherry. The result is a coffee that presents a greater amount of sugars on the surface, which generally makes the sweetness and body more noticeable. It is usually applied by producers located at low altitudes and at low altitudes. medium, in highland areas, where climatic and geographic conditions allow faster drying.


Mechanical Washed

The coffee bean is pulped and is completely removed mechanically The remaining pulp is removed from the grain, using a grinder for this purpose. This process saves time and water, eliminating the risks associated with fermentation. The result is a stable and uncomplicated coffee in most cases, with medium acidity and medium body. It is usually applied by large and medium-sized producers of washed coffee.

Fermented Washed

This method begins with pulping and gives way to the fermentation process to eliminate the mucilage from the parchment. Fermentation adds complexity to the process and to the result in the cup, but it requires more control. This is the processing method most commonly used by small producers.


Wet Hullet

This method is used especially in Indonesia. Due to the extremely high humidity in some regions of Indonesia, it is traditionally remove the parchment from the still wet grain and then continue to dry the open threshed grain. to the export moisture level. Very often, coffee processed in this way has an intense bluish-green color.


After having removed the husk, the bean in parchment and with the remains of the parchment and with the remains of the coffee pulp, the coffee are sent to dry, in parallel to the loss of moisture, the organic matter ferments on the surface of the parchment. Due to this characteristic, coffee usually has greater sweetness and intensity of acidity. The amount of sugars on the surface and the environmental conditions can make the fermentation more or less intense, which will determine both the appearance of the grain and its flavor.