Harvesting and cleaning: The grower picks the ripe cherries, selects them and cleans off the impurities (soil, stones, twigs, damaged cherries and leaves).

Drying: The mechanism consists of laying out the freshly harvested coffee cherries to dry in the sunshine for a period of time varying from two weeks to a month. The process requires a constant labor, with the cherries needing to be turned during day and quickly covered in case of rain.

Hulling: Once the drying process is complete, the now grainy outer layers are removed (hulling). This phase is still carried out by hand in Haiti and in other less evolved countries, while it is done using a mechanical hulling machine in more organised countries.

Selection or screening: In Haiti the farmers carry out this phase by hand, sieving the beans to clean and separate the best and largest from the smaller, damaged ones. In more developed countries, this operation is performed by automatic machines.

Bagging and storage: The clean, dried coffee beans are placed in jute sacks and then stored in local warehouses until they are exported.