Dry Processing

Dry processing is a type of coffee processing that involves drying the freshly-picked coffee cherry (fruit) in the sun on large patios for a period of time while repeatedly raking and turning the drying cherry until the coffee beans are generally free of any dried fruit and the moisture content is about 10.5%. Mechanical dryers may be used instead of sun-drying.

Characteristics of Dry Processed Coffee

The resulting product is known as coffee parchment (pergamino; pergaminho). The remaining fruit remnants on the dry processed coffee cause the brewed coffee beverage to have more body, though wet processed (washed) coffees tend to have a more desirable level of acidity.

Many coffee connoisseurs consider wet-processed coffees superior to dry unwashed (dry-processed; natural) coffee, but this is clearly a matter of personal preference.

Sorting and Grading the Coffee Beans

After the coffee crop is processed and then sorted and graded, the whole coffee beans are known as green coffee beans (milled but not yet roasted), are are placed into 100-pound coffee sacks to be sold on the world market.

Dry Method Processing is also called Natural-Method Processing, the Natural Method, or the Dry Unwashed Method. The end product is often referred to simply as unwashed coffee.

Coffee and Espresso Brewing Tips

For tips on brewing the perfect cup of coffee see our section on Coffee Brewing. You can also read detailed coffee flavor profiles of Gourmet Coffees and instructions on preparing Espresso Drink Recipes.

For step-by-step instructions see Pulling A Perfect Espresso Shot as well as Barista Guide to Perfect Lattes and Cappuccinos.

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