Within 24 hours of picking, the cherry is run through a pulper. The beans are separated from the pulp and then placed overnight in a fermentation tank. The fermentation time is about 12 hours at low elevation or 24 at higher elevation. The beans are rinsed and spread to dry on a "hoshidana" or drying rack. Traditional hoshidanas have a rolling roof to cover the beans in rain. It takes seven to 14 days to dry beans to an optimal moisture level of between 10 and 13% (by Hawaii Department of Agriculture regulations: 9.0-12.0%). Too much moisture content in coffee allows the growth of ochratoxin A, a harmful mycotoxin, hazardous to human health. From here, the beans are stored as "pergamino" or parchment. The parchment is milled off the green bean prior to roasting or wholesale.