What is a "dry process" coffee? I have seen some varieties of unroasted coffee beans listed as a dry process.  What exactly is this referring to?
With the dry process, the fruit is left intact for an initial fermentation stage. Then the beans are hulled, washed, dried again, sorted and graded (as with other processes). 

It's more expensive than other processing methods because of the real-estate and time and labor invested in the initial fermentation. But it seems to get more fruit into the bean. Dry-processed coffees tend to have very complex fruit and wine notes that are not found (or rarely found) in washed and semi-washed process coffees.