Coffees are collected from farmers from 3pm to 8pm. The coffees are checked while collecting from farmers. Then at 9-10pm we start pulping the cherries. The machines differentiates the Gr 1, Gr 2 and gr 3/UG by density. Then they are sent to soaking/fermentation tanks for 24-36 hours depending on the weather. Then it will be washed again to remove any left over mucilage and it will be taken to raised beds in the morning. Around 12pm-3pm the coffee beds will be covered so the sun won’t affect the coffee and we cover it so the direct sunlight doesn’t hit the beans. We stir it 4 times a day so it will have a balanced drying. Then when it meets around 11.5 moisture we move it to warehouse. The main varieties around this station is 74112 and 74110For sakicha station we use a machine called Hagard which is locally produced.