After harvesting, further processing begins. The first step is to remove any dirt and/or leaves from the fruit and filter out the defective cherries. The next step is to remove the pulp or fruit leaving behind only the coffee bean. Because you are not able to store the coffee cherries for a long time, this needs to take place within 3 to 5 hours after harvest
There are many different methods of processing, all of which have a direct impact on how the coffee will taste. Even today, many people continue to experiment with different processing methods to improve and showcase the potential for the beans. Processing methods are chosen depending on the facilities and equipment that are available to the farmer and whether they have enough access to water.
Natural processed/Unwashed Sundried
This method of processing is the most natural and uses the least amount of resources. It is where the coffee cherries are laid out in the sun after harvest with the cherry still attached to the bean and parchment throughout the entire process. During regular turning, the fruits dry for up to 4 weeks until the moisture content of the bean is reduced by 10-12%. The hull (both the dried pulp and parchment) is then removed mechanically leaving behind green coffee. Beans that have undergone natural processing resemble the flavour similar to that of the fermented cherry.