It is one of the oldest method of drying coffee by placing the beans directly under the sun. This method uses very little to no water to process the beans and is adept in areas with adequate sunlight during the dry weather and least possibility of rains. The harvested beans are usually cleaned and sorted, to separate the unripe, overripe and damaged beans and to remove its dirt, soil, twigs and leaves.
As time passes by, the usual process has become considered as a lower-quality method that can produce to a incompatible flavours. This kind of inconsistency is often the result of an unripe fruit drying and the color is turning brown alongside with the ripe fruits. Almost all Robusta are processed by this kind of method. It is not feasible in a very rainy regions, where the humidity of the atmosphere is as its peak or where it rains constantly during harvesting.