1. De-mucilage Process—strip off the mucilage immediately and dry the parchment. Very common in Costa Rica and Colombia

2. Fermented and fully washed Process--- put the de-pulped cherries into a tank and let the mucilage dissolve, then wash and dry the parchment. A very traditional and common process utilized by most fine mild coffee producers such as Guatemala, Kenya and Panama, to name but a few.

3. Naturals---dry the cherries with the skin still on. Ripe cherry is simple dried. The cherry dehydrates and becomes woody and hard. Before the coffee is exported, the dried cherry and parchment are milled off the bean. This is, for example, the way Yemen and Ethiopian Harrar are processed.

4. Pulped Natural---to create a pulped natural, you do something in between the washed and natural processes. First, the cherry skin is removed as in the washed process, but then what remains, sticky fruit and all, goes directly to the drying patio and is dried with a great deal of attention. Constant raking and turning of the sticky wet parchment is critical. If the coffee is not turned and dried just right, very bad things can happen.