Once the parchment is fully dried, it is stored in large jute bags until it is needed for the milling process prior to export. Storage of coffee as parchment results in much less deterioration than when stored after milling, as the parchment husk and silverskin coating act as useful barriers.

This part of the process is supervised by the warehouse manager.

The storage conditions have to be of a high standard so that the parchment coffee stays free of any contamination or insect infestation.

Organic coffee is stored separately from other coffee, in separately labelled areas.

The next stage of processing is transport of the dried parchment coffee to the coffee mills, sometimes a long and difficult journey. There are plans to build a central processing facility just outside the RECOCARNO export port of Cap-Haïtien.