The third process called semi-washed (pulped natural) is relatively new and is fairly limited. Only countries that have a distinct and long dry period can process their coffees using the semi-washed method.
In this process the coffees are pulped, but the mucilage is not removed by fermenting in tanks. Instead, it is allowed to dry with the coffee. Therefore, the semi-washed method results in a coffee that shares the characteristics of both the wet- and dry-processes. The coffee has a nice acidity, sweetness, flavor, and aroma, but none of these aspects are as potent as the strictly dry- or wet-processed coffees.