The Traditional Methods:
Dry Process: The simplest, most straightforward conceptually, but can also be the hardest for some to execute. Often, the term dry process can be used interchangeably with "natural" process.
After harvesting the ripe fruit, the fruit is laid out to dry on concrete patios, like they do in Brazil, or on rooftops, like in Yemen, or they could be laid out on raised beds like they do in Ethiopia.
Wet Process: This is also known as "washed" process, and uses lots of water. We have typically avoided the term washed because it could imply other processes can be "dirty" when that simply isn't the case and it's more about "washing" all the fruit stuff away.
After harvesting the ripe fruit, the fruit is rinsed off of any debris and soil from the trees and the field. it is then moved to a piece of machinery called a de-pulper (or confusingly enough; a pulper) to have the skin removed. That skin can then be dried into cascara. As for the slimy coffee fruit this is where it can go to be either honey o r continue onto being washed. after de-pulping, the slimy beans are still covered in a very fibrous mucilage that is very challenging to mechanically remove (but not impossible), so typically leaving them to "ferment" in a large tank (typically a concrete silo, preferably tiled for cleanliness) for 12-72. The duration depends on environmental factors and temperatures. typically the coffee is not submerged under water, and can develop lots of heat from multiple chemical and enzymatic reactions. The idea is to only breakdown the mucilage enough so that parchment bean can later be moved through canals with water to knock off whatever remainder mucilage there is to then move the washed parchment to drying patios, raised beds, or even mechanical dryers (none of the coffees we purchase are mechanically dried, we strongly feel that heat at this stage of the process lowers cup quality).
Honey Process: also sometimes called pulped natural (in Brazil because there isn't the ferment or washing). We're going to acknowledge some of the more known
Other Classic Methods of note:
Wet hulling: Also called semi-washed, or giling basah.
Double washed: also known as Kenya style. This is a washed coffee with a submerged stage during fermentation.