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The parchment coffee is first layed on the patio in these ribbed piles, and a worker uses a rake (in this case, on wheels) to change the orientation of the "ribs" in relation to the sun. Now, this is about the same as you would see in wet-processing, as in Central America. The difference is that wet-processed parchement has sat in a fermentation tank for 12-30 hours, breaking down the mucilage. Then the weakened mucilage is washed off completely and the coffee is put to the patio, just as you see here.