Our farmers start processing as soon as possible after the cheeries have been picked. This helps to minimize fruit spoilage. The processing of coffee cherries by highly-skilled and qualified farmers is an important stage that differentiates a magnificent final product from a marginal one. Coffee cherries can be processed either by wet-process or dry-process. In Nepal, the majority of farmers wet process their harvest within 24 hours of picking. In this method, the pulp is removed from the coffee cherry using a mechanical depulper to extract the coffee bean. Then the beans are separated by weight as they pass through water channels. After that, they are fermented in huge tanks for up to 48 hours with fresh snowmelt water.