Washed
Washed coffee is the traditional method used throughout the Americas and much of East Africa. It is quite literally washing the coffee using water. It requires access to clean water of sufficient quantity to allow processing. Wet-processing coffees is a relatively new method of removing the four layers surrounding the coffee bean. This process results in a coffee that is generally cleaner, brighter, and higher acidity. Most countries with coffee valued for its perceived acidity, will process their coffee using the wet-process.
Honey-pulped
Honey or pulped coffee is a cross between washed and sun-dried. The pulped natural method consists of pulping a coffee to remove the skin, but emitting the fermentation tank stage to remove the muciledge. Teh coffee cherry skin is removed and then the sticky parchment coffee is dried in the sun without fermentation tank time. This results in a beverage that has characteristics of both a dry- and wet-processed coffee. It is often sweeter than wet-processed coffees, has some of the body of a dry-processed coffee, but also retains some of the acidity of a wet-processed coffee. This type of processing can only occur in countries where the humidity is low and the coffee covered in the sweet mucilage can be dried rapidly without fermenting.
Coffees
Sun-dried natural
Sun-Dried natural also called dry process is simply taking the entire coffee cherry and drying it in the sun like a raisin. The skin gets quite hard and the slower drying process lengthens the fermentation and adds fruit overtones. The dry-process (also known as the natural method) produces coffee that is heavy in body, sweet, smooth, and complex. The dry-process is often used in countries where rainfall is scarce and long periods of sunshine are available to dry the coffee properly. Most coffees from Indonesia, Ethiopia, Brazil, and Yemen are dry-processed.