Two methods are used . These are wet processing for fully wahed and dry for semi washed coffee
Wet method is operating with ecological technology that requires a minimum fermentation process thus leaving natural coffee attributes intact. More 138 coffee washing stations are scattered in the whole country. Then , coffee is thoroughly rinsed to remove the mucus and dried out under the sun
Semi method is using manual hand pulpers or traditional methods at home for those pulpers are not available
Coffee produced for both methods is called parchment. When the latter reaches the required moisture content, it is transported to mills for additional process such as hulling, bean selection by size, weight and density separation and finally lab techinicians come along for quality control and classification into grades . This step is very important and must be carried out by well trained liquorors of the Regulatory body (OCIBU) before sales.