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Wet process. In the wet process, the fruit covering the seeds/beans is removed before they are dried. Coffee processed by the wet method is called wet processed or washed coffee.

Dry processing is generally used for robusta coffee, but is also used in Brazil for the majority of arabica coffees. Dry processing is very simple and, most important of all, is less demanding in respect of harvesting, since all the berries or cherries are dried immediately after harvest.

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The final steps in coffee processing involve removing the last layers of dry skin and remaining fruit residue from the now-dry coffee, and cleaning and sorting it. These steps are often called dry milling to distinguish them from the steps that take place before drying, which collectively are called wet milling.

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Coffee hulling is an optional step in coffee production. Coffee hulling occurs in the late stages of coffee processing; it is usually done between milling and polishing, although some people consider it to be a part of the milling process or skip the polishing and move directly onto cleaning and sorting.

The goal of coffee hulling is to remove the parchment skin (also called "pergamino") from the coffee bean.

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I think I can

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Is from South America and africa

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Ripe cherries are either harvested by hand, stripped from the tree with both unripe and overripe beans, or all the coffee beans are collected using a harvesting machine. These processes are called selective picking, stripping, and mechanical harvesting, respectively.

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Drying allows the flavours of the coffee to shine, whether it’s sparkling acidity or a rich, creamy body. But that’s only if they’re dried slowly, evenly, and consistently.

Mistakes in the drying phase can lead to fermentation, mouldy flavours, and even a prematurely aged, faded cup profile.