After pulping, we are left with 'parchment', this is coffee that has had its skin removed, but still has a thin layer protecting the interior green coffee bean. The parchment is wet, so is left out to dry for a few days to lower its moisture content. Once dry, the parchment has a hard shell, this protects the green coffee bean inside keeping it fresh for many months if necessary.       This parchment, once dry,&amp;nbsp;will be carried in sacks to  Deusa AFRC.  Through our partners, EcoHimal, the coffee is then transported to Kathmandu to be sold to coffee traders. From there it will find its way to roasting houses in Australia and New Zealand.&amp;nbsp;&amp;nbsp;&amp;nbsp;