<P> The dry method is used for about 90% of the Arabica coffee produced in Brazil, most of the coffees produced in Ethiopia, Haiti and Paraguay, as well as for some Arabicas produced in India and Ecuador . Almost all Robustas are processed by this method . It is not practical in very rainy regions, where the humidity of the atmosphere is too high or where it rains frequently during harvesting . </P> <P> Semi-dry is a hybrid process used in Indonesia and Brazil . The process is also called "wet - hulled", "semi-washed", "pulped natural" or, in Indonesia, "Giling Basah". Literally translated from Indonesian, Giling Basah means "wet grinding". This process is said to reduce acidity and increase body . </P> <P> Most small - scale farmers in Sumatra, Sulawesi, Flores and Papua use the giling basah process . In this process, farmers remove the outer skin from the cherries mechanically, using locally built pulping machines . The coffee beans, still coated with mucilage, are then stored for up to a day . Following this waiting period, the mucilage is washed off and the parchment coffee is partially dried in the sun before sale at 10% to 12% moisture content . </P> <P> The tricky part during the semi-washed process method are bacteria which are always around . Fermentation can start immediately as honey dried coffee beans have a remaining "sugar" layer which is vulnerable to any sort of mold and offers feeding ground for bacteria . Drying carefully and under supervision is crucial to the success of this processing methods . The beans need to constantly move during the drying process to prevent molt and fungal infections . The processor need to rack the green coffee beans 2 - 3 times per hour to ensure a safe drying process . Once the beans reached a sufficient moist level, again, the beans are dry milled to remove the "parchment" layers and are sent off the roasters and wholesalers globally . </P>

Who developed the whole process of coffee cultivation and processing