Semi-Dry-Processed Coffee

Semi-Dry-Processed Coffee: Coffee prepared by removing the outer skin of the coffee fruit—a process called pulping—and subsequently drying the skinned coffee with the sticky mucilage and inner skins, such as the parchment and silverskin, still adhering to the bean. Situated between the dry and wet processing methods, this technique lacks a universally standardized nomenclature. It is one of three primary processing methods practiced in Brazil and is also utilized sporadically on a small scale by farmers in Sumatra and Sulawesi, Indonesia.