The station staff then meticulously hand-sort the freshly picked and well-sorted cherry, removing all damaged or underripe fruit by eye. The cherry is then transported to raised beds, where they are dried in high sun for one month. The staff turn the lots regularly to ensure even airflow and sun contact. When the cherries have reached a drying level of around 14%, the coffee is then transported to lower altitudes with higher temperatures, to complete the drying phase.

Once the drying was complete the cherry was separated from the parchment, and the coffee was prepared for export at the Railaco dry mill. The remaining cherry was not discarded, rather, it was saved for redistribution as fertiliser to the farmers who grew the harvests.