Which processing method emphasizes keeping the fruit intact during drying?

Which processing method emphasizes keeping the fruit intact during drying?

• A. Wet processing
• B. Dry processing
• C. Honey processing
• D. Fermentation processing

Answer: (B)

The processing method that emphasizes keeping the fruit intact during drying is dry processing. In this method, whole cherries are spread out in the sun to dry, without removing the pulp and skin. This allows the fruit to dry while still attached to the coffee bean, which can enhance the flavor profile as the beans absorb some of the sugars and flavors from the dried fruit. The dry processing method can result in a fruity and complex taste in the final coffee, as the sugars and characteristics of the cherry infuse into the bean. In contrast, wet processing involves removing the pulp from the coffee cherries before fermentation, which does not maintain the fruit intact during drying. Honey processing retains some of the mucilage on the bean but is not focused on preserving the whole fruit during drying. Fermentation processing refers to the process of allowing beans to ferment in water, where the fruit is typically removed before drying.

The processing method that emphasizes keeping the fruit intact during drying is dry processing. In this method, whole cherries are spread out in the sun to dry, without removing the pulp and skin. This allows the fruit to dry while still attached to the coffee bean, which can enhance the flavor profile as the beans absorb some of the sugars and flavors from the dried fruit. The dry processing method can result in a fruity and complex taste in the final coffee, as the sugars and characteristics of the cherry infuse into the bean.

In contrast, wet processing involves removing the pulp from the coffee cherries before fermentation, which does not maintain the fruit intact during drying. Honey processing retains some of the mucilage on the bean but is not focused on preserving the whole fruit during drying. Fermentation processing refers to the process of allowing beans to ferment in water, where the fruit is typically removed before drying.