Unlike sun-dried coffee, wet-processed coffee should be processed within 8 hours of harvesting, otherwise fermentation will begin. Wet processing is carried out using a wet mill, which consists of various machines.

In mechanical processing, the cherries are first placed in a depulper station (pulp being the English word for fruit flesh), where the outer skin and the flesh are squeezed off. This station is also called a wet mill. In modern machines, a green cherry separator is installed before the depulper, which automatically sorts out green, unripe cherries.

After pulping, a slimy pectin layer, the mucilage, still surrounds the bean.

In the next step, the mucilage is mechanically separated from the bean using a mucilage remover and a flow of water. The beans then travel with the water stream into a concrete water tank. They remain submerged overnight, allowing the remaining mucilage to detach. The water tank also sorts the beans: the good beans sink to the bottom, while the so-called floaters, beans that are too light, rise to the top.

The beans are still surrounded by the parchment skin and the underlying silverskin. Coffee in this state is also called parchment coffee. To dry the coffee gently, it is spread out on drying beds. These are large tables mounted just above the ground.

Here, the beans dry in the sun for 8 to 10 days, are turned regularly, and remain covered at night and during the midday heat. The parchment skin protects the beans by ensuring they dry slowly and evenly.

Especially on the first day, it is important that the still moist beans are not exposed to direct sunlight so that the parchment does not burst.

Beans with damaged parchment skin must be sorted out. The parchment skin and parts of the silverskin are only removed shortly before export to Germany. The parchment skin is a protective layer of the beans that should ideally remain around the bean until just before export.

This process preserves the coffee's flavor and aroma as much as possible. After the beans are gently dried on drying beds in the shade on the first day, they are exposed to more sunlight over the following days. After approximately 10 to 14 days, the residual moisture content of the beans is around 10.5% to 11.5%. The fully dried parchment coffee is then prepared for export and packed into 60 kg jute sacks.