Wet processing means that the beans go into vats of water and are then left to ferment for between 12-36 hours before the beans are removed from the fruit. After the fermentation, the berries are pushed through a press that extracts them from the pulp and then washed. After washing, the beans are placed out on vast drying sheets and raked periodically to help the beans dry evenly. This technique adds another layer of complexity to the beans and creates a more acidic flavor profile.
Dry processing means that the beans are immediately set out to dry without removing the berries, on vast drying tables, and then the berries are shucked once dry. This process takes longer, often around a month to dry fully, but does not require electricity, so it is the oldest processing method, and is still used in areas lacking other options. This process generally leads to a more earthy flavor profile.