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'<p style="text-align: center;">
<img alt="" src="/uploads/allimg/151105/3-1511051623213O.jpg" style="width: 640px; height: 640px;" /></p>
<p>
乾燥法：具有柔和的酸味與平和的苦味。巴西，埃塞俄比亞，也門運用此法。缺點：易受天氣影響，次品豆和異物混入機會多。</p>
<p>
咖啡要麼就放在露臺上自然乾燥，要麼就使用機器烘乾;或是兩者兼用使之乾燥。處理方法是將咖啡櫻桃廣佈在曝曬場上兩個星期，每天用耙掃過幾次，使咖啡豆可以乾的比較均勻。當曬乾之後，咖啡豆會與外皮分開，以脫殼機將幹掉了的果肉、肉果皮去除，然後經過篩選並分成不同的等級。水洗式或乾燥式都能生產出最優質的咖啡。水洗式咖啡一般來講會有比較鮮明的酸度和一致的風味;乾燥式咖啡的酸度則比較低，風味也比較多變。哥倫比亞，肯尼亞，哥斯達黎加，危地馬拉，墨西哥，和夏威夷等地都用水洗式的方法。國家包括巴西，依索匹亞，和印尼生產的咖啡大部分都是用乾燥式處理法。咖啡的篩選和等級是根據豆的顆粒大小和濃度來決定的，另外也取決於一磅豆內有多少有缺點的豆。就像是最好的葡萄酒，專業咖啡在生產過程中謹慎細心的處理和選擇可以從豆的品質上看得出來，因爲產品上會有獨特的表徵，它代表着產地，氣候和種植者。</p>
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