Coffee Processing Methods
Dry/Natural: Coffee cherries are left to dry out in the sun with the seed and pulp still inside, then they get depulped. The dry method produced a juicy and syrupy coffee.
Wet/Washed: Coffee cherried get depulped, then washed of its mucilage (the slippery layer) then dried. The wet method produces a clean and crisp coffee taste, generally the highest quality.
Honey: Coffee cherries get depuled, then left to dry with the mucilage intact (the slippery layer). The honey method produces a juicy, syrupy and acidic coffee.