Processing After harvesting, any impurities, as well as the fruit of the cherry, need to be separated from the beans. This is accomplished by either of 2 ways, the dry process or the wet process. Dry Process The dry process (also known as the natural method) is the most ancient and economical method. The dry process is often used in countries where rainfall is scarce and long periods of sunshine are available to dry the coffee properly in the sun. The fruit is then separated from the bean through a mechanical husker. It produces coffee that is heavy in body, sweet, smooth, and complex. Most coffees from Indonesia, Ethiopia, Brazil, and Yemen are dry-processed. Wet Process Wet-processing coffees is a relatively new method of removing the four layers surrounding the coffee bean. The overripe and unripe berries are separated in a pulping machine. Pulp is then removed in a centrifuge and the beans are fermented (12-36 hours) to remove the slippery mucilage before washing and drying. This process results in a coffee that is cleaner, brighter, and fruitier. Most countries with coffee valued for its perceived acidity will process their coffee using the wet process.
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Name of Barista: Angus Works at: Bean Drinking in Crows Nest, Sydney NSW Favourite espresso drink: Doppio Macchiato, or on a hot day a camomile tea with honey and ice is the most refreshing choice when you're working behind the machine. 
