Processing of Coffee
a) Wet Processings
By which plantation parchment or washed coffee is prepared,
b) Dry Method :
By which cherry coffee is prepared. Wet method is generally favoured by the market than cherry coffee as to avoid fermentation commencing before pulping. As all the fruits may not be of uniform size, they could be stored into different size and pulped because of its very nature of preparation and due to its longer contact with the mulching and fruit skin: is usually .associated with characteristic flavour known as "Fruity" flavour. Hence it is desirable to process the largest quantity possibly by wet method, particularly so in the case of arbica.
For the preparation of both parchment and cherry picking of the right type of fruits (Red colour berries) forms and essential part of the processing.