What method is used in semi-washed coffee processing?

The method used in semi-washed coffee processing involves washing the coffee cherries to remove the outer fruit and then depulping them before they undergo fermentation. This results in a coffee processing method that retains some of the mucilage, which contributes to the flavor profile of the final coffee. By washing the cherries, some of the residue from the fruit is removed, but the subsequent step of depulping allows the coffee beans to retain more of the fruity characteristics compared to fully washed methods. The fermentation process that follows helps to further develop the flavor, while the drying phase completes the process before the beans are ready for roasting.

In contrast, washing only the cherries would not effectively eliminate the mucilage, leaving too much fruitiness in the final product, while drying without washing would not adequately prepare the beans for optimal flavor extraction. Similarly, solely fermenting the cherries without any washing or depulping would not align with the semi-washed processing goals, which aim to balance fruitiness and clarity of flavor. Therefore, the correct answer encapsulates the unique combination of steps that define semi-washed processing.