The coffee cherries are hand sorted for unripes and overripes by the farmers before they go into production. The pulp is removed and the coffee is fermented for 24-36 hour under close shade depending on climate temperatures. After fermentation the coffees are washed and again graded by density in washing channels. They are then taken to the drying tables where they will be sun dried on African drying beds for 12 to 20 days (this time depends on weather conditions). Coffees are covered in plastic during midday and at night to protect the beans from night moisture and rains.