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Processing is the name given to the method used to dry the bean and separate the outer layer from the seed. It can be carried out by either of these two techniques:


Dry processing: Coffee cherries are spread to dry in open sunlight or in ovens, and are frequently raked to avoid fermentation taking place and to ensure even drying. After drying the shrivelled husks of dried fruit are winnowed away leaving only the interior parchment and beans which are then graded according to quality. 

Wet processing: The fruit is tipped into large fermentation tanks in which a complex set of operations allows the sticky fruit to swell and loosen from the beans inside. When fermentation is complete, the beans are washed free from the loosened fruit. The coffee beans, with parchment layer intact, are left to dry on large patios.