Kopi Luwak are eaten by a civet for their fruit pulp. After spending about a day and a half in the civet's digestive tract the beans are then defecated in clumps, having kept their shape and still covered with some of the fleshy berry's inner layers. Despite being in contact with faeces and pathogenic organisms, the beans contain negligible amounts of the enteric (pathogenic) organisms associated with feces. Moreover, the "cherry" or endocarp surrounding the bean is not completely digested by the luwak, and after being collected, the farmer performs thorough washing and removes the endocarp. The final roasting of the beans
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,