Picking Robusta and Natural ArabicaCoffee is of evenly red ripe cheries, followed directly by drying on mats specifically for the purpose. In favourable weather, drying takes approximately10 days. Dried coffee is then transported to processing mills where hulling (separation of hard outer skin and the bean inside)is undertaken. The bean is polished ready for grading and other processes.

Marketing:
Maturation takes between 6 and 8 months and marketing is from August to December. KCU Ltd collects dry Cherry Coffee from farmers, for selling to exporters in the auctions organised by Tanzania Coffee Board Thursdays every week. It also exports directly to overseas customers. Upon completion of coffee realisation Account, KCU Ltd pays Final Payment to its farmers, size of the total pay to its farmers being finally determined by the business results for the season.

Grading:
Tanzania's Robusta and Natural Arabica coffees are graded into Arabica FAQ, Arabica UG,Robusta Screen 18 and Robusta FAQ. Other grades are Robusta SUG, Robusta UG and Triage