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Instead of the wet-process, the weather in certain regions allows producers to use the dry-process (natural process). After the "floaters" are removed from the "sinkers" in the initial separation, the coffees are simply dried on large patios or in mechanical dryers. The drying time is longer and fermentation is more frequent. However, since the coffee remains in contact with the sweet mucilage longer, the coffee has a sweeter taste and heavier body. On the other hand acidity, cleanness, and flavor are often diminished. Natural processed coffees are almost always used in espresso.
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