The dry process is the one most commonly used for the Robusta bean and is the simplest and cheapest of the two processing methods. For many of the poorest farmers it is often the only option available.
The cherries are laid out in the sun either on the ground or on a cemented area and are raked over regularly. During the course of about four weeks the cherries dry and form a hard outer shell which is then broken off by the hulling machines.
The dry process does not produce the best quality coffee as the acidity from the fruit is dried onto the bean. At the Mexican Coffee Company we only use 100% washed Arabica.
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