Wet processing is for most specialty coffee producing countries the preferred method and applied to the majority of all coffee in the world. It generally produces a cleaner and more consistent flavor than natural and pulped natural method. During the processing the pulp is mechanically removed with a depulper. The mucilage, which sticks to the parchment, is traditionally removed by fermentation (dry or in water). The more modern method of removing the mucilage with a mechanical mucilage remover considerably decreases the water consumption. The last step in the process is the drying, whereby in a first pre-drying the free moisture is removed and in the second and final drying the parchment moisture level is reduced to maximum 12%.

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