The two beans inside the coffee cherry, in fact the seeds, form the core (see illustration). During processing the pulp is completely removed, leaving the parchment, which is removed shortly before export. This process is known as hulling. Finally, all that remains is the silverskin around the bean.
During roasting the bean loses moisture, which reduces its weight by around 18% – 22%. By the time processing is complete, the weight has been reduced from the initial 40 g to 8 g.