Our coffee is processed using a method known as wet processing which removes the pulp (the coffee's fruity material) from the red cherries, leaving behind the coffee bean covered with a parchment coat. The parchment is left behind overnight in water causing light fermentation which improves the taste of coffee. The parchment is then sun dried & the drying process finished in an echo-dryer. Coffee can be stored at 12% moisture content in its parchment form for several months until a buyer is found, when it is then hulled (parchment coat removed) cleaned, graded & sorted for export to the roasters.