The production process can be broadly divided into those called flushed and non-flushed unwashed. In recent years, there are various other production processing methods such as pulped natural and honey.
・ Washed
A machine called Pulper is used to peel the coffee berries and pulp, and soak them in water for half a day to a day. It is a method to remove the mucilage of beans by washing with water after natural fermentation as it is. After that, it is sun-dried and machine-dried to complete parchment coffee with a thin shell attached to raw beans.
The coffee has a characteristic acidity and is used in most countries around the world.
・ Unwashed
This is a method of harvesting coffee berries and then drying them as they are. The process is simpler than washed, but it takes longer to dry. After drying, the beans are threshed and the coffee beans are taken out.
The coffee has a unique sweetness and aroma, and is used in Brazil, Yemen, Ethiopia, etc.
・ Pulped natural
This is a method of peeling the skin and pulp of coffee beans using a pulper and then drying them as they are without soaking them in water. Compared to washed coffee, the coffee is sweeter, but in Central America, mucilage is called Miel and honey is called Miel, so some people call pulped natural honey coffee.
In addition, the method of drying while leaving all the mucilage is called "red honey coffee", and the method of drying after removing some mucilage with a machine is also called "yellow honey coffee".