What is the term for the process of removing the fruit surrounding the coffee bean after cherries are picked?

The correct term for the process of removing the fruit surrounding the coffee bean after cherries are picked is "Processing." This critical step occurs after harvesting the coffee cherries, where farmers must take action to separate the beans from the pulp and mucilage.

Processing can involve various methods, such as wet processing or dry processing, each affecting the flavor profile of the coffee. During this stage, the cherries are either depulped to remove the outer skin—often through fermentation—or allowed to dry in the sun with the fruit still on them. This is fundamental because the method used not only impacts the cleanliness and appearance of the bean but can also influence the final taste and quality of the coffee.

The other terms do not accurately describe this specific phase. Resting refers to allowing the beans to stabilize after processing, drying is part of the overall processing but focuses solely on reducing moisture, and fermenting is a technique that could be used within the processing to remove the mucilage but does not encompass the entire process.