Process flow in the wet mill: Once the fruit is collected in the plantations it’s given the following steps in the wet mill where specialized machinery is used (siphon wash coffee separator, elevators, de-pulper, de-mucilage, washer, fermentation pilas) according the following process: 1. Quantity measurement: This step consists in mediating the quantity of coffee collected by each worker in the work day. The volume of coffee is measured in cans (wood box, 25.4x2.54x31.75) 2. Once measured the coffee is deposited in a hopper where the beginning of the depulping process happens. 3. After the hopper, the coffee passes a classification with a crib where the coffee is classified by quality, ripeness, and firmness, in order to realize separation of the coffee by quality to be depulped separately. 4. Classified in grape, the coffee passes an elevator and later a de-pulper that separates the grain in parchment from the palp. The coffee inparchment then passes a strainer where it is transported to be stored in a ceramic pila and the pulp is conducted toward a separate site where it will collected to be transported to a decomposition site. 5. Fermentation process: Once the coffee has been depulped and deposited in the fermentation pilas it passes a period of 8-14 hours fermenting as according to climactic conditions. 6. Coffee wash: After 8-14 hours when the coffee is at the optimal point it the wash is carried out. Here we use water to be able to take off the mucilage from the grain and we can obtain a grain in parchment that’s very clean and classified according to quality 7.Drying in boxes and or sending to the dry mill: Once washed the coffee is dried in boxes until it’s aired out or it is sent wet in sacks to the wet will, located in the city of Ocotal 17km away.