Sun treatment

Dry process/Natural method is the oldest and most primitive processing method of coffee beans. More than a thousand years ago, the Arabs processed coffee in this way. The harvested coffee cherries are placed on the terrace and directly exposed to sunlight (about 27 days to 30 days), and the moisture is reduced from 60% to only about 12%.
This processing method is simple in concept and not expensive, but there are many variables and risks; for a long time, it has been used to process beans that are not of such good quality.

Flavor presentation: soft acidity and uniform bitterness, thicker consistency, rich layers and more obvious sweetness. , Good quality sun-dried beans will have a fruity or boozy aroma.

Sun-drying: Put the fresh coffee cherries into the sun-drying field for sun-drying. After about 2 to 4 weeks of continuous turning, they are naturally dried until the water content is about 12%.
The coffee cherries are evenly heated. After drying, the coffee core and the outer skin will be separated, and then the pulp and outer skin will be removed by a sheller, and the screening will be completed.
Yemeni Mocha, Ethiopian Hara, Brazil, and Indonesian Sulawesi coffee beans are mostly processed by this method.

Source: https://www.lebrewlife.co/blogs/coffee/56100