The beans are soaked in water tanks for 24-72 hours, which breaks down the pectin. Then, the sticky fruit (cherry) is washed off, leaving the green beans coated in parchment. They dry in the sun for about three weeks until they reach 11% moisture, after which they are bagged and rested for 30 days. The parchment is later removed, and the beans are graded and sorted for export. Wet processing usually results in a cleaner taste with higher acidity compared to dry methods.
Step 1 – Sorting: Coffee cherries are placed in water; ripe ones sink, unripe ones float, making separation easy.
Step 2 – Pulping: Cherries are run through a machine to strip off the pulp, leaving the seeds (coffee beans).
Step 3 – Fermentation: Beans are placed in water tanks for 18-24 hours, during which enzymes break down the mucilage. The duration varies by temperature and location.
Step 4 – Drying: After, beans dry under the sun or in mechanical dryers ( sleeping beds )until they reach 10-12% moisture.
