Coffee production process by dry processing method (Dry Processed / Natural / Sun Dried)

Coffee production process by dry processing method (Dry Processed / Natural / Sun Dried)

Each coffee processing method will make the coffee taste different. The dry processing method is not as complicated as the wet processing and is considered one of the most popular methods today.

1 - Learn about dry processing

Dry processing is the oldest and simplest coffee processing method in the world. This processing method is often applied in places where there are no conditions for wet processing or honey processing or where the traditional method is still being practiced for a long time.

The most common dry processing method is to spread and spread the coffee evenly on the yard, drying them under the natural sunlight of the sun, so it is also called "Natural Process" or "Dry Process" because coffee beans are processed. Due to natural sun exposure, it is easy for the fruits to be dried unevenly in terms of moisture content, creating conditions for infectious microorganisms to grow in the seed masses. Coffee processing by this method is also easily affected by weather, easily damaged, nutrients are easily lost and reduce the taste of coffee.

Dry processing often produces less quality coffee beans than other methods, so this method is often applied to inferior coffees, with thin skins such as Robusta or Excelsa.

In Vietnam today, up to 80% of coffee on the market is produced by dry processing method.

2 - The process of processing coffee by the dry method

1. Coffee berries after being harvested will be removed from outside impurities such as leaves, soil, stones ... or damaged berries.

2. Coffee is dried directly on the concrete yard under natural sunlight for about 30 days until the moisture content of the coffee cherries is reduced to 10 -12%.

During the drying process, it is necessary to regularly rake the coffee cherries so that the fruit is evenly dried, limiting the growth of molds if the coffee is damp. In the evening, it is necessary to gather in one place and cover the bat to prevent the fruit from getting frosted, which increases the moisture content of the coffee.

In addition to the direct drying method, in some places, a dryer is also used to shorten the drying time of coffee beans such as static dryers combined with island, mixer, tower dryer, floor dryer...

3. After the coffee is dried, the coffee cherries will be ground by a machine to separate and get the kernel inside. Each coffee berry will have 1 to 2 kernels inside.

4. Coffee is taken from the core will be removed impurities and selected coffee according to the size.

5. In this final step, coffee beans will be produced for sale, or roasted and packaged for preservation.

3 - Advantages and disadvantages of dry processing method

Advantages: Unlike the wet processing method, which uses a lot of water in the coffee processing process. This dry processing method is made in an eco-friendly process that is easy and convenient when making coffee. In places where there is not an abundant water source, this is a perfect choice for coffee processing such as Ethiopia and Brazil.

Cons: Due to the lack of uniformity in coffee quality, from harvesting to controlling coffee fermentation (depending entirely on the weather). Therefore, the dry processing method is only applied to high-yielding and poor-quality coffee beans and also produces inferior products compared to the other two coffee processing methods.

4 - The taste of dry processed coffee

Dry processed coffee beans will have a natural sweetness, bitterness, less acidity and fruit flavors such as blueberry, strawberry or tropical fruit flavors. However, sometimes there will also be a smell of weed or fermented fruit.

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