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prove the quality of substandard coffees both in appearanceand in the cup. The washed coffee can be graded in channels to separate heavy beansfrom lights. 3.2.4 Speed of Processing Picking of fruits from early morning to late afternoon, prompt transportation to central processing unit so that moisture can decrease from 6%7% to 4%, pulping and removal of mucilage overnight, and washing cannot take more than 3 before the beans aresubjected to drying (. 3.3 Preparation of Cherry Coffee The harvested cherries are spread out evenly on concrete or paved patios on trays or simply on the ground. Drying on the bare ground is not advisable as cherries become stained by dust and earth and often acquire an earthy smell and taste. Drying in the sun takes 3 to5 weeks depending on the thickness of the layers of cherries, temperature, and amountof daily sunshine. During the dry process the cherries have to be turned over at regularintervals to ensure even drying to prevent fermentation of the lower layers when the tem-perature drops or ultimately rains occur. The coffee must be covered or placed under shelter during night timings. Drying is complete when the moisture content of the dried cherries is around 1%. At this stage the outer shell is dark brown and brittle. The beanrattles inside the husk. Dried beans are bagged and stored for several weeks. Hulling of dried cherries is not usually practiced after drying. During this time the green beans insidethe dried shell continue to lose some of their moisture content and spread out evenly byosmosis. The ratio of dry cherry to green beans is usually 2:1. 3.4 Drying The next stage in processing is drying the parchment in the sun until the moisture content is sufciently reduced to permit storage of beans till they are dispatched to curing works.It is necessary to emphasize that proper drying contributes to the healthy color and quality 7 Ramalakshmi and Raghavan of the bean. Underdried parchment turns moldy and is bleached during st