The original method of drying cherries is relatively simple.
The red coffee cherries are spread out on cement floors, tables or tamped earth and turned regularly so that they dry evenly without starting to rot. Depending on the climate, drying can take up to five weeks. The advantage is that you do not have to use water for drying and therefore this process can also be used in water-scarce regions.
For dry processing, you need above all: sun and time.
However, the quality of “natural” coffees was often not as high as it was because they tasted like they had been fermented quickly. However, in recent times, great improvements in quality have been achieved because the processing is carried out using better tools (higher quality drying beds and shade drying nets). After enough water has been extracted from the pulp, the beans can be separated from the cherry in a machine using friction and pressure. Then all the beans are sorted by hand to remove broken beans, stones or other foreign bodies. During dry processing, the sugary pectin layer is absorbed into the bean and its sweet
Aroma affects the taste of the coffee by naturally sweetening the “natural” coffee.
