After pulping the coffee cherry, the two parchment beans, surrounded by a fruity slimy mucilage are transferred by conveyor belt and water to the fermentation tanks. Here the beans are immersed in water with an added enzyme, which accelerates the fermentation break down of the fruity mucilage in a controlled environment and most importantly within managed time frames, so as not to affect the bean.

The treated mucilage can then be easily washed off, leaving a clean finished wet-parchment bean for future drying procedures.