Coffee production begins by putting the picked seeds in the soil.
Eight weeks later a seed develops a root. The most thriving crops are replanted and grown for six months. Then they are replanted on a plantation, and it takes 3-4 years for them to mature and blossom. First fruits come after 6 months, and they are ready for harvesting when their colour is dark red. Mature fruits are handpicked, and the machine is used only for pulping. When the fruit is pulped the beans are soaked in water for 24 hours in order to ferment, which is necessary for the flavour and aroma of coffee. After that the beans of poorer quality are sorted and removed. Then the beans are dried on big, open terraces until they are completely dry.
Raw coffee produced in this way is transported to factories in jute bags.
The processing consists of sieving, roasting, grinding and packing.