The cherry is completely pulped off, then fermented overnight and washed clean before the drying process. The coffee is dried with parchment left on for 20-30 days (until around 11% moisture), then rested for 30 days, called a repose, at which time the parchment is removed. It typically results in cleaner and clearer flavors. This processing method is largely found in Central and South America.
As a quick method of processing, the full cherry is left on during the drying process without pulping the cherry or intentionally fermenting. Once dried, the hardened cherry is removed via dry-huller. It typically results in fruitier and heavier flavors. This processing method originated and is used extensively in Ethiopia where water is more scarce (avg. 3.6 inches of rainfall a month).
or Pulped Natural
Named for the stickiness of the process, only the mucilage is left intact to differing degrees during the drying process, which lasts between 4 and 8 weeks. Varying turning actions during this time are sometimes labelled as white, red, black, or yellow honeyed. This process leaves a sweet, but refined flavor profile.
Developed and used in Indonesia, primarily the island of Sumatra, this processing method favors quick turnaround times in order to make more money with less work, but yields a wildly unique flavor profile. The coffee is pulped, fermented overnight, then dried for only a couple of hours (around 50% moisture) before being sold to mill operators who then strip the parchment off using a wet-huller (engine powered machine) and dry the coffee on the ground.