Originating in Costa Rica, this is when the outer skin of the coffee cherry is removed, but a small amount of the cherry’s pulp remains while it dries. This process uses less water than both “natural” and “wet” processes.
Originating in Costa Rica, this is when the outer skin of the coffee cherry is removed, but a small amount of the cherry’s pulp remains while it dries. This process uses less water than both “natural” and “wet” processes.