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Welcome to the Dry Process section! Now that we have shown you the Wet Process, we can continue the Journey of Coffee with the Dry Process.The Wet Process section talked about the proper methods of growing, picking, pulping, washing and drying of coffee. The proper Dry Processing requires the parchment skin to be removed after which the bean must be polished. The coffee must then be graded and sorted before being made available for export. We cover these steps in the Hulling, Grading, Sorting and Exporting pages. The view inside a dry processing coffee factory in Papua New Guinea  Again as we said in the Wet Process section, the correct production process of coffee is essential to maintaining consistency as well as being largely responsible for the end flavours and quality of the coffee. Many people don't realise or make the mental connection that coffee is actually a food product. Just like any other food product, how coffee is grown, how it is produced, where and how long it is stored for and then cooked are vitally important to the consumer. Most people would think twice before buying a bag of 2 year old rice. The same goes for coffee. If you haven't already, please take a look at our Where is your coffee from? page and see if you can answer the questions in there relating to the coffee you drink now. Did you know that "A Grade Coffee", may not necessarily mean its the best coffee? Check out the pages on Grading and Sorting to find out more. If your roaster isn't controlling the supply of coffee himself, or doesn't have the required experience how can he guarantee the consistency of the coffee he sells you. Look at the Exporting page to see how Kokoda Coffee guarantees the consistency of our coffees. Please use the menu on the left or click below for more information. |
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Coffee Knowledge Journey of Coffee - Dry Process