In the tropics, the seasons do not follow the same sequence as in the temperate climates. The flowering and ripening cycle begins after every rainy period. For this reason, there are nearly always berries and flowers on the same coffee plant.

Coffee beans must be removed from the fruit and dried before they can be roasted. This can be done in two ways, known as the dry and wet methods. When the process is complete the unroasted coffee beans are known as green coffee.

THE DRY METHOD - This is the oldest, simplest and requires little machinery. Dry processing produces what are called natural coffees.

The method involves drying the whole cherry. The cherries are sorted and cleaned by winnowing or flotation in washing channels. They are spread out in the sun on concrete patios or trestles. As the cherries dry they are raked and turned to ensure even drying. This can take up to four weeks.

The drying is very important to the quality of the coffee. An over-dried coffee will become brittle and produce too many broken beans. Coffee which is too moist is prone to attack from fungi and bacteria.

The dry method is used for a large proportion of Arabica coffees and almost all Robusta coffees.

THE WET METHOD - This method requires the use of specific equipment and substantial quantities of water making it the more expensive option. This method ensures the intrinsic qualities of the coffee beans are better preserved, therefore producing a better product which commands higher prices. These coffees are called washed coffees.

The cherries are sorted then de-pulped, separating the pulp of the fruit from the beans before the drying stage. Any residue of pulp is removed completely from the beans in fermentation tanks where it is washed away. This takes between 24 and 36 hours.

After fermentation the coffee is thoroughly washed with clean water. The beans, still wrapped in a protective film called the “parchment“ are then sun dried, machine dried or a combination of both.

Coffee produced by this process are some of the finest in the world and almost always Arabica.

Washed coffees are brighter with cleaner more consistent flavours. Dry processed coffees are generally heavier bodied and more variable in flavour.