One is the wet method, in which the coffee fruit goes into a water-mill-like machine. There they are stripped of their skin and pulp, and then the hulled seeds are cleaned with a special grater. They later go to a fermentation tank, where they are soaked for about a day, after which they undergo drying.
The second method does not require water–the dry method, in which the seeds immediately go to heavily sunlit tables and dry on them for about a month. After this time, the seeds are cleaned in a dry mill.
