Ripe cherry is first floated in water, to separate the fruit by density. The higher the density, the higher the quality of the coffee. This leaves the low density, less mature cherries to float to the surface, which are easily removed from the water. Though not used for export, these cherries are processed separately, and sold to the local market.
The station staff then meticulously hand-sort the freshly picked and well-sorted cherry, removing all damaged or underripe fruit by eye. This well-sorted harvest is now pulped, separating the cherry from the parchment coffee. The sub-region of Atsabe is mountainous, where the washing stations sit at a range of different altitudes. These altitudes differ between 1,000 - 1,800 MASL. To consistently ensure the best outcomes, the length of fermentation times varies depending on the location. For these combined lots from two stations, two fermentation times were used. The coffee processed at Malabe was fermented for 16 hours, and the coffee of Raimutin for 24 hours.
Once this stage is complete the parchment is washed again, removing any residual floaters and cherry skin in the process. These floaters are not discarded, but instead are sold with other low density coffee into the local market.
The parchment is then transported to raised beds, where the coffee is dried in high. The staff turn the lots regularly to ensure even airflow and sun contact, for a duration of between 15 - 20 days. When the cherries have reached a drying level of around 14%, the coffee is then transported to lower altitudes with higher temperatures, to complete the drying phase.
Once the drying is complete, the coffee is prepared for export at the Railaco dry mill.