Although Penn State Berkey Creamery does sell coffee grounds, there is no extension guide revolving around the processing of the beans. The alternative site I used to find this information is Cablevey Blog. They describe how there are two main methods, dry processing and wet processing. First, the green coffee beans go through analysis of the quality of the harvest. They determine what percentage of the harvest have fungal infections or damage to the bean itself, for example, broken beans. It is then decided which method of processing will be used. Dry processing typical occurs when the beans are niche and have slight nodes of fruity flavors. It also typically occurs at the sight of harvest, for example countries like Yemen. During dry processing, beans are laid out in the sun and raked every so often to make sure the beans are bone dry. This is the oldest form of processing and retains the unique flavors, however it does have its risks. For example, in wet areas like Hawaii, this isn’t necessarily an option because of the humidity. This may cause the beans to rot or ferment.

Wet processing on the other hand, is the most common form of processing. The beans are put through a machine that removes the outer shell of the bean, leaving only the pulp. The beans are then soaked in water for a few hours, or a couple days. After this process, the beans are then rinsed, and dried, whether that is naturally, by the natural sun method previously mentioned, or put through a roaster.

(Source: https://cablevey.com/the-complete-guide-on-coffee-beans-processing/)