There are many different ways to process cherry before drying. Your localised situation may better suit dry processed, semi-washed, wet processed, or any of an infinite range of subtly different ways of transforming cherries to something ready for milling. We investigate a range of methods in depth elsewhere, but this document is designed to give broad guidelines that will likely improve coffee quality through their understanding, adaption, and implementation in many places. With this in mind, we have chosen to outline the key areas of focus when trying to achieve a clean, safe, simple washed processed coffee with minimal fermentation, and which doesn’t require a lot of new knowledge nor expensive equipment.
Your tools to control fermentation time include exposure to oxygen and the environment temperature. The higher the oxygen exposure or environment temperature, the quicker and more aggressive the fermentation. Lower oxygen exposure or temperature results in longer overall fermentation times required.