The washing of coffee has no effect on moisture content, dry, wet processes, the end moisture within a very small range all ends up the same, with the exception of aged and monsooned coffees.
Heat is a tricky thing, in general when roasting no coffee likes to get too hot, some hate being heated too fast. In general higher grown and SHG/SHB coffees can take heat a bit better...a clue is often in how tightly closed the crack/seam is in the bean. Dry processed coffees (not washed), often have the remnants of the cherry on the outside and partially absorbed, the fruity notes of these coffees can be completely destroyed by using too high a temperature or pushing the roast too fast.
People think Brazilians can handle heat, because they soak it up like a sponge, but again don't like to get too hot....sure the roasting of them can be abused and you will get away with it to some extent, but you loose a lot by doing this. Also be careful of some super fast commercial roast times...they need to get it done, and often roast far faster than is ideal, because time is money. Some of them roast so fast and a bit too hot, so they have to spray the beans with water when they come out of the roaster to quench them and avoid problems. Of course this is extremely bad practice.
As always the above are generalisations and guidance.
I've found wet-processed coffee to be of a more consistent moisture content and test weight than dry-processed when I receive it. I think this is true because wet-processed coffee is about 52% moisture after processing the hulls and it must be mechanically dried to 8% before shipping in order to avoid price deducts. So they carefully monitor the % moisture before shipping. For some reason SWP decaf coffee is always the lightest and driest.
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