Before being exported, parchment coffee is processed in the following manner:

Hulling machinery removes the parchment layer (endocarp) from wet processed coffee.  Hulling dry processed coffee refers to removing the entire dried husk — the exocarp, mesocarp and endocarp — of the dried cherries.

Polishing is an optional process where any silver skin that remains on the beans after hulling is removed by machine. While polished beans are considered superior to unpolished ones, in reality, there is little difference between the two.

Grading and Sorting is done by size and weight, and beans are also reviewed for color flaws or other imperfections.

Beans are sized by being passed through a series of screens. They are also sorted pneumatically by using an air jet to separate heavy from light beans.

Typically, the bean size is represented on a scale of 10 to 20. The number represents the size of a round hole’s diameter in terms of 1/64’s of an inch. A number 10 bean would be the approximate size of a hole in a diameter of 10/64 of an inch, and a number 15 bean, 15/64 of an inch. 

Finally, defective beans are removed either by hand or by machinery. Beans that are unsatisfactory due to deficiencies (unacceptable size or color, over-fermented beans, insect-damaged, unhulled) are removed. In many countries, this process is done both by machine and by hand, ensuring that only the finest quality coffee beans are exported.