The coffee bean is a seed and is ready to make a cup of coffee only when it has been dried, roasted, and ground. Coffee trees are tropical plants. It usually takes 3-4 years for a newly planted coffee tree to bear fruits, or coffee cherries, which usually contain two coffee beans. The cherries are ready to be harvested when they have a deep-red color. Coffee cherries are usually processed using either of two methods. The dry method is the most traditional way and requires very little machinery.

This process is often used in places where there is limited availability of water. After sorted into unripe, overripe, damaged cherries, and after dirt/soil/leaves have been removed, they are spread out on a large surface in the sun. They are then turned around constantly throughout the day, until the beans’ moisture content drops to 11-12%. This process may take up to several weeks. The entire dried husk is then removed.

The wet method requires specific equipment and water. After sorting and cleaning, the pulp and skin of the coffee cherry are removed. The beans are then put into large fermentation tanks to remove mucilage, which is broken down by natural enzyme. After this process, the beans still contain almost 50-60% of moisture. To reduce it to 11-12%, the beans are dried in the sun or in a mechanical dryer. The remaining husk is then removed. The beans are then sorted by size and weight and defected beans are removed. The beans, now called green beans, are ready for shipping/export.