Coffee farmers' landholdings are small, usually just a few acres. From May to September, farmers pick ripe cherries and carry them to hand pulpers and fermentation tanks. The beans will ferment for at least 8 hours before being washed and dried. Drying is done in small covered tents where the beans are dried and sorted over many days. After processing their coffee, most farmers hike their beans by foot or mule into the nearest town, which can take anywhere from thirty minutes to eight hours.