After pulping the parchment beans from coffee cherry and washing the slimy mucilage off the exterior of the beans, drying the parchment beans occurs. Two methods are used commonly:

1. Using large gas fired revolving drum dryers
2. Using sun drying when the beans are spread evenly over large drying pans which is highly effective and cost efficient too.

It is important keep any rain or heavy dew off these drying beans, to prevent the onset of fermentation and unwanted flavour taints. The beans are dried down to approximately 11-12% moisture content, which is a globally accepted level. From here the beans proceed to hulling, which removes the parchment coating leaving the green coffee bean ready for the international market.