There are basically two methods to process the coffee bean.
- Wet processing – This is a popular method in Central America and areas of Africa. In this process flesh of the coffee berry is separated from the seeds. After that the seeds (beans) are soaked in water for about two days for fermenting. The reason for this is to remove any off the left over pulp or other material that may have stuck to the beans. Once this step is done, the beans are washed and then sent to dry. This can be done through sun drying. However, many commercial operations use a special machine for drying.
- Dry processing - For lower quality beans such as those in many parts of Africa and in Brazil this process is both cheaper and easier. Twigs and other objects are separated from the coffee cherries. They are then spread out in the sun 2–3 weeks. During this time the coffee cherries are turned consistently to ensure proper drying. When the drying is complete, it’s time to remove the pulp and other residue from the bean.
After processing has taken place…
It’s time to husk the coffee beans and then roast them.
