Primary processing is done at the farm level where farmers pick red ripe cherries, and pulp immediately using hand pulpers or at times using MEACCE-supplied motorized pulpers. Ferment it for 2 days, wash it, and carefully dry it for about 2 months. The parchment coffee will go through hulling, sorting, grading, and packaging steps.

After hulling and sorting, any coffee that doesn’t meet the export quality is sold locally. The export standard coffee will be packed based on the buyers’ preferences and transported to Mombasa port FOB.