The natural wet process, also known as the washed method, is a widely used technique for processing coffee beans that emphasizes the beans' intrinsic qualities and clarity of flavor. In this process, freshly harvested coffee cherries are first pulped to remove the outer skin. The beans, still encased in their mucilage, are then fermented in water for 12-48 hours, allowing the mucilage to break down naturally. After fermentation, the beans are thoroughly washed to remove any remaining residue. The cleaned beans are then dried, either in the sun on raised beds or in mechanical dryers, until they reach the desired moisture content. This meticulous process enhances the coffee's bright acidity, clean taste, and complex flavor profile, making the natural wet process particularly favored in regions like India, Central and South America, where it helps produce some of the world's most renowned coffees.