Cherries are collected manually and hand sorted later. This coffee is wet-fermented for 24 to 72 hours, depending on the weather. The coffee is then washed in channels, and graded in water by density. The ones with lower density (lower quality) will float and are removed, leaving only the denser, and therefore higher quality beans, which are separated as higher grade lots. After fermentation, soaking takes place for 6 hours. The coffee is then piled up in layers which are 2 cm in height. It is then dried over a 13-day period, followed by hand sorting for 2-4 hours. After drying, the coffees are packed in jute bags and stored in the local warehouse onsite, separated by process and grade. Lot sizes can vary from 100 – 300 bags. This process helps condition the coffee and achieve a more uniform humidity. They will normally be stored 1-2 months before they are moved. In some cases, the parchment is hand-sorted in the warehouse.