Kopi Luwak civets choose which cherries to eat – i.e. those that are most ripe and flawless. Digestive mechanisms may improve the flavor profile of the coffee beans that have been eaten. The civet eats the cherries for the fleshy pulp, then in the digestive tract, fermentation occurs. The civet's protease enzymes seep into the beans, making shorter peptides and more free amino acids. Early production began when beans were gathered in the wild from where a civet would defecate as a means to mark its territory. On farms, civets are either caged or allowed to roam within defined boundaries. Coffee berries
Coffee production in Uganda wet processing, which involves pulping (removal of pulp and mucilage) and washing the coffee beans. Pulping is the removal of the outer skin of the harvested red coffee berries. After pulping the mucilage around the bean is removed by use of water. The coffee beans are washed in a sisal made basket known as a washing basket. The farmer then has two options for drying their coffee beans. Either they dry them under the sun until they reach the required moisture content or pays to have them dried at a coffee factory. The remaining process involves removing the coffee husks,