After harvesting and sorting, the coffee is processed to remove the pulp and the seeds. There are two main processing methods: the un-washed or dry process resulting in what is known as 'natural' coffee, and the washed or wet process method resulting in 'washed' coffee.

The Un-washed or Dry Process

The freshly picked ripe cherries are spread out in thin layers to dry in the sun on mats or on drying patios. Over a period of two to three weeks, they are frequently turned over to ensure even drying, and then they are placed in the hullers to remove the dried pulp and the inner skin.

The Washed or Wet Process

The wet process is more complex and is more expensive than the dry process method. A machine called a pulper is used to break the outer pulp away from the cherries exposing the inner protective coat or parchment.

The coffee beans that are still wrapped in this inner coat are then soaked in large water tanks for a few days and fermented. This fermentation eliminates all remaining pulp, which is then washed away with fresh water until the parchment clears. The wet beans are then laid out to dry in the sun, on patios or alternatively machine-dried, before being put into a huller to remove the parchment and the thin, inner "silver skin".

A third method exists that is becoming very popular and is referred to as pulped natural or semi-washed process. This method lies in-between the dry and wet process and is making an influence on espresso-based coffees, as they tend to have more body and sweetness as a result of spending more time in contact with the fruit of the cherry.