As soon as the fruit is harvested, immediately the processing must begin in order to prevent the pulp from fermenting. The coffee beans can be prepared for roasting in two ways. Dry method is the oldest, simplest and cheapest way. Firstly, people sort unripe, overripe and damaged cherries and remove dirt and leaves; this is usually done with a help of a large sieve. Then harvested cherries are spread out in the sun on large surface.

People regularly rake coffee fruit to avoid fermentation and to expose them evenly to the sun's rays. In the case of the rains or low temperature, the cherries must be covered for protection. After two or three days, coffee is put in drying rooms, where the low heat of a burner dries it evenly. It usually takes up to 4-5 weeks until almost all the moisture content of each cherry evaporates. When outer shell becomes dark brown and brittle, the cherries are stored in large silos where they lose moisture further. The drying operation is the most important stage, as it affects the final quality of the coffee. Overdried coffee becomes brittle and makes many broken beans (they are considered spoilage) during hulling. Moist coffee is prone to rapid deterioration caused.

The other method of preparation for roasting is, naturally, the wet method. It involves more capital outlay and more care than the dry method, but at the same time helps to preserve the intrinsic qualities of the bean better. The coffee produced by this method is usually considered of better quality and higher prices. The wet method removes the pulp from the bean within 24 hours from the harvesting.The beans are separated from the skin by using a pulping machine that squeezes the cherries between fixed and moving surfaces. The beans are then stored in fermentation tanks for two days.

The coffee is then washed in huge quantities of water. Then it is dried so that it retains only about 10 percent moisture. This is done in the sun or in artificial driers. After drying we have parchment coffee that ideally remains in this form before export. The outer coverings of the beans need to be removed. This process is known as hulling and is usually done just before the exporting. Coffee beans graded firstly by size and then by density.

Beans are sized into different grades by running through with holes of specific sizes. Then heavy and light beans are separated with an air-jet. Unhulled beans are removed by hand. Any defect, cracked or discolored beans are removed before bagging. The sacks are marked with grade, plantation and country of origin. And at last the beans are ready to be exported.