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After the fermentation process is complete, the beans are rinsed and spread out on patios or wire-mesh platforms to dry in the sun. As is also the case in the dry method, the beans are dried in the sun for a couple of weeks or placed in low-temperature drying machines until their moisture content is reduced to 11-12%. The drying process must be performed correctly in order to preserve the quality of the coffee. Still in their parchment jackets, the beans are stored in special warehouses until transportation. Just before they are sent to the roasters, the beans go through one final process where a machine removes the parchment jacket. The wet method is more expensive than the dry method as it uses much more equipment and is much more labour intensive.
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