Uraga processing site has own dry mill and has a capacity to produce per 15 Bags/hour Cherries are hand-sorted from unripe and overripe cherries before they go into floatation tanks, where the cherries are covered with water. Any cherries that float are removed. Whole, ripe cherries are then dried in the sunshine on raised African drying beds, which are laid out on hessian cloths for about 15–18 days depending on the weather conditions. The cherries are covered with plastic or shade nets during the midday heat and at night. The natural process means that the beans are left to dry in the cherry after it is picked. This is a tricky process to do well, as the beans need to be turned over for a consistent and even drying. If some cherries are not dried it will give a moldy flavour to the cup as well as over fermented flavours. But when it is done well, it gives a sweet cup and a bigger body. In the case of uraga the natural process is what enhances the blueberry mousse character in the coffee.
Uraga Proccessisng Site has its own wet mill and has a capacity to produce 30Bags/hour. Each day, red cherry collected from farmers are carefully hand-picked coffee cherries are delivered to the uraga wet mill and are hand-sorted prior to processing to remove unripe, overripe, or damaged fruit, in order to enhance the quality and sweetness of the cup.The coffee cherries are then pulped to remove the fruit and skin, and then graded by weight; heavier beans are superior quality and deliver a sweeter cup. After grading, the parchment-covered coffee is fermented in tanks of clean water for 36–72 hours to remove the mucilage (sticky covering) by allowing it to ferment and detach from the coffee. The coffee is then re-washed and graded again by density in washing channels and soaked in clean water. Then to it passes through three drying stages. Skin drying for 3 hours, slow drying for 3 days under plastic shade and final drying for 10–15 days on African drying beds based Environmental condition. Then dried coffee is carefully hand-sorted, and any defects are removed. It is also turned regularly to ensure that it dries evenly and consistently. At midday, the coffee is covered to protect it from full sun.It is also covered overnight to prevent damage from morning dew. Once the coffee is dry it is rested in parchment until it is ready for export.