In the dry process, ripe cherries are first dried in the sun, after which the dried skin, pulp, and parchment are removed from the bean (seed). The process takes about two weeks and the cherries must be raked while drying to avoid mildew. Dry processing produces coffees with less acidity and more body compared to the wet process. Dry processing is only done in growing regions with a naturally hot and dry climate. Brazil, Ethiopia, and Yemen produce most of the worlds dry processed coffees. Dry processed coffee is also called "unwashed", or "natural."