The milling process starts
with ripe coffee beans called
cherry which have a red
skin wrapping two coffee
grains. The skin is removed
in a machine called huller.
The eliminated red skins are
called pulpa and are used
later as fertilizer.

The beans without the
red skin but still covered
with mucilage are kept
in fermentation tanks for
two days. The fermentation
makes the mucilage watersoluble.
After fermentation
the beans are washed to
dissolve the mucilage.

The washed beans, still
covered with a tough
skin called parchment,
are spread out on
drying patios where
they stay under sun for
several days. The dry
beans, called Parchment
Coffee are
bagged for storage and
transported to the dry
mill.