Milling:

Mechanical removal of the dry parchment skin from wet-processed coffee beans, or the entire dried fruit husk from dry-processed beans.
bean
parchment
dry

Polishing:

An optional procedure at the end of coffee processing and milling in which the dried, shipment-ready beans are subjected to polishing by friction to remove the innermost, or silverskin, and improve their appearance. Polishing does nothing to help flavor and may even hurt it by heating the beans, hence most specialty coffee buyers do not encourage the practice.

remove

bean

dried

Specialty Coffee:

 Practice of selling coffees by country of origin, roast, flavoring, or special blend, rather than by brand or trademark. The term specialty coffee also suggests the trade and culture that has grown up around this merchandising practice.
coffee
culture
grown

Transport:

Storage and transport pose similar risks to coffee quality. Special techniques for handling bulk or bagged green beans for container shipping are now well known.

storage
bagged
bean

Pruning:

Coffee pruning is a vital agricultural practice that rejuvenates the plant through the removal of unproductive wodd and through the promotion of new suckers which will develop into new stems.

pruning
practice
agriculture

Irrigation:

Coffee has a water requeriment of about 20 t0 25 mm per week, wich must be supplied from either  rain or supplementary irrigation. The amount of water required per hectare for irrigaion is about a third to a half less if supplied by drip or under-tree micro-irrigation to the are.
must
irrigation
rain

Natural Process:
This is a one-stap operation where the coffee bean is dried inside the wholw coffee fruist to 12% moisture, the dried cherry is then hulled to produce a dry green bean.

bean
dry
hulled