Processing can make or break a harvest. Not only does it affect quality, it can also determine your price point. Designing and constructing a processing system for any size operation is a complex undertaking. Should you choose wet or dry? Semi-dry or full fermentation? The answer depends on environmental factors. For example, it is difficult to produce a good natural dry coffee in an area with higher moisture during the harvesting season.

Drying is arguably the most critical step in processing that affects cup quality. Should you choose sun-drying, mechanical drying or a combination of the two? Ultra violet light exposures can also be beneficial. Again, drying depends on the environment and functionality of the facility. A natural-dry processed coffee is considered more environmentally friendly as it uses less water and pollutes less. However, it is also possible to set up a wet processing facility with full fermentation that reuses processing water, or in a lagoon with reuse in irrigation and aeration.