Brazil is one of the few countries that have weather perfect enough to successfully use the dry (natural) method of processing its beans. This means that the coffees are dried prior to being removed from the cherry. When coffee is dried inside the fruit, as most classic Brazil coffees are, the sweetness of the fruit will carry over into the perfect cup of coffee. Using the dry method, coffee will be heavy, sweet, and complex. This drying method is very complicated, with longer drying times and the risk of fermentation, but it also showcases the reason Brazil is a world leader in this area.