After harvesting, the cherries are separated from any foreign bodies, stones, twigs and leaves.
Then, the coffee seeds are extracted from the cherries by one of two methods: the wet process, where the fruit is pulped, the hull is removed and the seeds are then dried, and the dry process, where the whole fruit is dried.
In the wet process, the fruit is passed through special pulping machines that free the beans from the cherries, still wrapped in their parchment. Pulping is followed by two or three days of soaking in large water tanks where the beans are “washed” to completely remove the pulp through fermentation. After fermentation the beans are sun-dried.
In the dry process, the cherries are spread out on threshing floors and left to dry in the sun for up to twenty days. Then hulling machines are used to free the beans from the hull and parchment once the skin, flesh and seeds have completely dried. The result of both processes is fruit that has been transformed into green coffee.
The last step is sieving where the beans are separated from any impurities and graded according to shape and size.