The capacity at Buliza is very high, with a 4 disc Mckinnon pulper the washing station is able to process 4 tons of cherry per hour. The coffee is pulped and then fermented. After this the parchment is graded and washed in channels, it is separated into two grades based on density before being soaked under clean water in tanks for up to 16 hours.
The parchment is initially taken to pre-drying tables, which are under shade, and where while the parchment is still wet, a lot of hand sorting is done as it is much easier to see defects at this point. The parchment is dried on African drying beds for up to 15 days, the parchment is covered by shade net during midday intense sun, during any rain and at night.