The coffee cherries are washed clean of dirt and clinging plant debris before moving into the pulping equipment. Leaves and twigs also float off leaving only clean coffee cherries to proceed into the mechanical processor. The pulping drum, breaks the outside of the coffee cherry, peeling off a section of the skin and fruit pulp, this allows the two coffee beans to be pressure ejected from the remaining surrounding fruit.

The washing of the cherry before pulping ensures that only the parchment coffee, surrounded with a slimy mucilage, will proceed into the remaining processing system. This care in the processing system maintains and adds another quality finish dimension to the remaining steps of the bean production.