December/January 2012/2013: Seasons Green Beans | Sweet Maria's Coffee Library

The newest Tiny Joy issue in digital form.

Dry processing is a very simple method, using less machinery and more hand labor, and has been a tradition in some growing origins for centuries. It risks tainting the coffee with defect flavors due to poor handling, drying, or ineffective hand-sorting. In dry processing the fruit is picked from the tree and dried directly in the sun or on raised screens, without peeling the skin, or any water-based sorting or fermenting. The dried coffee turns to a hard, dark brown pod, and the green seed is torn out from the skin and parchment layers in one step, or pounded out by hand. Because there is no chance to skim off floating defects, or remove under-ripes as with the wet process, most defects must be removed by hand. Dry process coffees generally have big body and low acidity, with more rustic flavors due to the long contact between the drying fruit and the seed. They also can h...

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