Once harvested, the cherries are dried in the sun. Knowing when they are dry enough is easy: you can hear it. When shaking the dried fruit causes the seeds, i.e. the coffee beans, to rattle inside their papery skin, they are ready for the next step, hulling. In this step, the beans are freed from the skin, flesh, mucilage and parchment layer of the fruit. At the finca La Puebla, this is done by machines that crack open the dried husk of the fruit and separate it from the bean inside.