The cherries ripen around eight months after the emergence of the flower, by changing color from green to red. These green berries will turn their color to deep red as they ripen. It takes about 9 months for the green cherries to reach their deepest red color. Only the ripe cherries are harvested and they are picked individually by hand.

The outer skins are removed from the cherries mechanically, using pulping machines. The coffee beans which are still coated with mucilage, are then stored up to a day before going to hulling process (the removal of what is left of the fruit from the bean).

The drying operation is the most important stage of the process, since it affects the final quality of the green coffee beans. Coffee that have been overdried will become brittle and cause too many broken beans during hulling process (broken beans are considered as defective beans). Coffee that have not been dried sufficiently will be too moist and prone to rapid deterioration caused by the attack of fungi and bacteria. Our coffee beans are dried under the sun which will give the result of having 12-13% moisture content.

Most fine coffee go through a series of machines that sort the coffee by density of bean and by bean size, all the while removing sticks, rocks, nails, and miscellaneous debris that may have become mixed with the coffee during drying. First machines blow the beans into the air; those that fall into bins closest to the air source are the heaviest and biggest; the lightest (and likely defective) beans plus chaff are blown in the farthest bin. Other machines shake the beans through a series of sieves, sorting them by size. Finally, a machine called a gravity separator shakes the sized beans on a tilted table, so that the heaviest, densest and best vibrate to one side of the pulsating table, and the lightest to the other.

Groups of workers pick discolored and other defective beans from the machine-sorted beans. Subsequently, the coffee beans will be graded by the number of imperfections (defective and broken beans, etc.)

The final step in the coffee process is packaging. We maintain the high quality of the green coffee beans by packing them in jute bags or jute bags with gas barrier inner liner and storing them in our warehouse.