Central American coffee is known for its “classic,” balanced profile.: Central American coffee is known for its “classic,” balanced profile. Centrals are primarily wet-processed since the climate is too humid for dry The removal of the cherry and parchment from the coffee seed.: Coffee is either wet-processed (also called washed or wet-milled) or dry-processed (also called wild, natural or natural dry, and we abbreviate it DP sometimes). More and hence cleaner and brighter than their dry-processed counterparts.