Milling:

Mechanical removal of the dry parchment skin from wet-processed coffee beans, or the entire dried fruit husk from dry-processed beans.
bean
parchment
dry

Polishing:

An optional procedure at the end of coffee processing and milling in which the dried, shipment-ready beans are subjected to polishing by friction to remove the innermost, or silverskin, and improve their appearance. Polishing does nothing to help flavor and may even hurt it by heating the beans, hence most specialty coffee buyers do not encourage the practice.

remove

bean

dried

Specialty Coffee:

 Practice of selling coffees by country of origin, roast, flavoring, or special blend, rather than by brand or trademark. The term specialty coffee also suggests the trade and culture that has grown up around this merchandising practice.
coffee
culture
grown

Transport:

Storage and transport pose similar risks to coffee quality. Special techniques for handling bulk or bagged green beans for container shipping are now well known.

storage
bagged
bean

Pruning:

Coffee pruning is a vital agricultural practice that rejuvenates the plant through the removal of unproductive wodd and through the promotion of new suckers which will develop into new stems.

pruning
practice
agriculture

Irrigation:

Coffee has a water requeriment of about 20 t0 25 mm per week, wich must be supplied from either  rain or supplementary irrigation. The amount of water required per hectare for irrigaion is about a third to a half less if supplied by drip or under-tree micro-irrigation to the are.
must
irrigation
rain

Natural Process:
This is a one-stap operation where the coffee bean is dried inside the wholw coffee fruist to 12% moisture, the dried cherry is then hulled to produce a dry green bean.

bean
dry
hulled

Semi-dry process

Semi-dry process

Semi-dry is a hybrid process used in Indonesia and Brazil. The process is also called "wet-hulled", "semi-washed", "pulped natural".
This process is said to reduce acidity and increase body.
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 30% to 35% moisture content.

micilage
washed
beans

Dry Process

Dry Process: 

Dry process, also known as unwashed or natural coffee, is the oldest method of processing coffee. The entire cherry after harvest is first cleaned and then placed in the sun to dry on tables or in thin layers on patios:

The harvested cherries are usually sorted and cleaned, to separate the unripe, overripe and damaged cherries and to remove dirt, soil, twigs and leaves. This can be done by winnowing, which is commonly done by hand, using a large sieve. Any unwanted cherries or other material not winnowed away can be picked out from the top of the sieve. The ripe cherries can also be separated by flotation in washing channels close to the drying areas.

dry
known
ripe

WET PROCESS

WET PROCESS

In the wet process, the fruit covering the seeds/beans is removed before they are dried. Coffee processed by the wet method is called wet processed or washed coffee. The wet method requires the use of specific equipment and substantial quantities of water.