Want to know why some coffees taste fruity while others feel clean? It’s all in the processing—dry, wet, or honey methods shape your cup’s vibe. For newbies, exploring these techniques unlocks what makes your coffee sing!
➡️ Dry process: Cherries sun-dry for a month, soaking sugars into the bean for a rich, bold flavor. Needs lots of sun and careful stirring to avoid earthy taints.
💡 Wet process: Skins are stripped, beans ferment 12-36 hours, then dry. It’s faster, cheaper, and gives a crisp taste but sacrifices some depth. Watch out for water waste!
⚡ Hack for beginners: Try a dry-processed Ethiopian for fruity notes or a wet-processed Colombian for clarity. Brew with a pour-over to taste the difference.
Processing isn’t just tech talk—it’s flavor crafting. Grab two beans with different methods and compare. Which processing style—dry or wet—sounds like your jam, and why? Let’s hear it!
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