The wet processing method emerged after the 18th century and is more commonly used in rainy regions. The pulp is first removed, and the beans are then soaked in water for 16 to 36 hours for fermentation. After the pectin layer is thoroughly washed off, the beans are sun-dried for 1-3 weeks.
This processing method results in prominent fruit acidity and a clean, refreshing fruity flavor. In some regions, there are distinct layers of floral and nutty notes, like a cup of pure mountain spring water.