Coffee beans are dried in different ways depending on which processing method is used. Natural processing is when ripe cherries are dried with the cherry still attached. Leaving the pulp on during drying results in a sweet, fruity coffee.

But there is greater risk of over-fermentation and mold developing because of the high level of moisture involved.

Washed/wet coffees have had their pulp removed and mucilage is broken down by fermentation before the beans are dried. Since there’s no pulp left on the beans, there is less chance of over-fermentation or mold developing. 

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