A process that involves removing the pulp and mucilage from coffee cherries before drying the beans, resulting in a clean and bright flavor.

Coffee that is decaffeinated non-chemically, using hot water and filters to coax the caffeine out of the coffee’s pores (also known as The Swiss Method).

For wet-processed or washed processed coffee, the wet mill is the processing destination after harvesting and before export or roasting. Wet mills typically have a coffee pulper to remove the cherry from the seed (or bean), a sieve system, a demucilager, a screw conveyor to transport coffee to the tank for fermentation, and a washer or washing station.

Wet-hulled processing, common in Indonesia, involves hulling (removing the outer layer of) the coffee while still moist, resulting in beans with earthy, bold flavors.