Usually coffee berries are picked by hand. A machine is then used to remove its flesh, leaving the coffee seeds (commonly called beans, even though they’re not, strictly), which are fermented to get rid of the layer of mucilage.
After being washed with large amounts of water to remove the fermentation residue, the beans are dried – ideally being laid out on drying tables and stirred regularly, allowing air to circulate on all sides of the beans.
It is then sorted and becomes green coffee.
