The pulpy part of the berry is removed before drying. This is called a washing or wet process - and the resulting product is known as washed coffee.
The wet process begins with efficient sorting and removal of poor quality berries. After harvest, all berries are dropped into the water - the good and ripe ones fall to the bottom of the tank, while the bad and immature (called "floaters" and "stings") remain on the surface and can be easily removed.
The whole drupe is then pushed together with the water between the crushing plates to remove the upper skin and the pulp. However, this grain does not completely deprive the layers of mucous plant mucilage. This layer can be removed either by fermentation of grains in containers followed by their washing in water or by means of machines which mechanically clean grains.
The fermentation process is a very sensitive matter - if you let grains ferment for too long, they het an ugly "Fermented" taste. If you leave grains to ferment for too short a time - there will be residual slime, which will also negatively affect the taste. However, fermentation, which has taken place correctly and for the optimum time, has a very positive effect on coffee.
After separation and washing, coffee beans should be dried to contain only 10% water to maintain stability. Therefore, cleaned grains are dried in the sun on terraces or on drying tables until 12-13% of the water remains. This is usually followed by machine drying where the desired 10% humidity is achieved. If there is a problem with the weather or lack of space for drying outside - the whole process can take place in the machine.
After drying, a thin parchment skin remains on the grains - an outer coating resembling thin paper. This is then easily removed by peeling.
The resulting taste of such processed coffee is then very pure, with sparkling acidity, weaker to medium body and are suitable especially for alternative ways of making coffee.