Pulping: The outer layer of the cherry (the pulp) is removed. This can be done using different methods: Washed (Wet) Process: Cherries are pulped, fermented to remove the remaining mucilage, and then washed and dried. This method typically produces clean, bright, and acidic coffees. Natural (Dry) Process: Cherries are dried in the sun with the pulp intact. This method can result in fruitier, sweeter, and more complex flavors. Honey Process: A variation where some of the mucilage is left on the bean during drying, resulting in a balance of sweetness and acidity.Drying: The beans are dried to reduce moisture content to around 10-12%. This is crucial for preventing mold growth and ensuring proper storage. Hulling: The parchment layer (or dried cherry husk in the case of natural process) is removed from the dried beans.

Grading: Beans are graded based on size, density, and other physical characteristics. Sorting: Defective beans (broken, insect-damaged, discoloured) are removed by hand or machine to ensure quality.