Weve moved to a property that has 30 coffee plants and we have started harvesting and processing them.
We pop them out of the red outer layer within 24 hours of picking. They are then soaked in water for up to 48 hours to ferment. The slippery beans will get a grainy coating. When they feel grainy, wash them out a few times and put in the sun in a thin layer to start the drying process. After a few days (depending where you live), 5-30 days (it doesnt take long here on the Sunshine Coast) the husks will start to split - they will then come away easily and reveal the little inner bean, they expand when they are roasted. This will have a papery covering, which you dont need to remove, it will not affect the coffee.
Leave these to dry in the sun. They are ready to be roasted when you can bite into them and dont leave a dent.
They are then ready for roasting in your kitchen oven. 200 -230 degrees until they are all the same colour - you can vary the depth, but keep an eye on them. Could take as little as 20 minutes to roast a thin layer but will take longer if you have a thicker layer - up to an inch. Give them a stir during the roasting process to roast then evenly.
We then grind them in a mortar and pestle. The ground coffee can be stored in the fridge, or the unroasted bean can be stored in airtight jars ready for roasting.
The DPI have more detailed info on how to process coffee at home - it tastes great and its nice to know you have grown it.