Technique: The coffee pulp is removed mechanically, leaving the rest of the coffee in the fermentation tank to biochemically remove its mucilage. The coffee is subsequently washed and dried under the sun or using drying machines.
Cost: Technically demanding and expensive compared to other methods.
Water Usage: Large amount of water is required. Favored in regions with cheap water source.
Taste Profile: Bright, clean cup of coffee which highlights the origin’s flavor.