With this Anaerobic Washed lot, coffee is first floated and separated by density before being laid on raised beds where workers remove underripes, overripes and damaged cherry. Then, ripe cherry is collected again and pulped. Coffee is sealed in airtight drums with a release valve to ferment anaerobically for 72 hours. Following fermentation, coffee is washed in clean water and laid on raised beds to dry. The beds are located in domes that protect the coffee from rain or harsh sunlight. Parchment is raked frequently to ensure even drying. When dry, the coffee is milled and sorted by hand.