In the washed-dry-ferment method, the processing steps are highly identical to the washed-wet-ferment, apart from how the beans are fermented. Firstly, ripped cherries are harvested and submerged into water to remove impurities and immature fruits as well as ensuring consistent ripe level across the fruits.
The cherries then run through the depulpers - machines that squeeze the cherries, to extract the beans from the rest of its body. The beans will be placed in a dry tank to allow the dry-fermentation process to take place. The beans will simply ferment in its own juice where microorganisms interact with enzymes.
After dry-fermentation, the beans will be washed in order to remove loose mucilage and any other impurities. Thereafter, it will be ready to be dried through brick patios, raised beds or through mechanical drying. To ensure even and consistent drying, the beans will be turned regularly. What is left on the coffee beans then, will be a thin layer of skin known as the parchment skin; this skin will be removed through the last step which is also known as hulling.
Although dry-fermented coffee beans produce similar cup-quality to wet-fermented coffee, dry-fermented coffee tends to be more complex and sweeter, brighter and drier in taste.