The scientific diagrams of a coffee cherry will show you multiple layers and technical terminology of of those layers but at the core of processing coffee, lies the principle of removing three broad categories of layers before a green bean can be exported from the coffee estate. 

- Outer Shell/Skin

- Pulp Mucilage

- Parchment Layer

In addition to removing these layers, the cherries also go through certain quality checks before or while processing them. This includes size grading, removal of beans that are hollow or float on the water, the rotten beans etc. 

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