What does the term "wet process" refer to in coffee processing?

The term "wet process" in coffee processing refers specifically to the method involving fermenting coffee beans in water. In this method, the freshly harvested coffee cherries are pulped to remove the outer fruit and then placed in water for fermentation. During fermentation, the mucilage surrounding the beans is broken down, making it easier to wash away. This process influences the flavor profile of the coffee, often resulting in a cleaner, brighter taste compared to other processing methods.

This approach is distinct from other options provided. It is not related to roasting coffee beans, as roasting is a separate stage that occurs after processing. Additionally, it does not correspond to techniques for brewing espresso, which involve the preparation of coffee rather than how the beans are processed after harvesting. Lastly, it is also unrelated to packaging, which comes after the coffee has been processed and roasted. Thus, the "wet process" is singularly characterized by its fermentation method in water, differentiating it from other stages and techniques in the coffee production process.