In the washed process all of the fruit flesh is removed mechanically from the coffee beans with a machine called a depulper before they are dried. After depulping the beans are placed in a water tank where fermentation will remove any remaining fruit. Fermentation time depends on climate and altitude (for example, taking less time in hotter regions), but will usually be complete after 24-72 hours. If the beans are fermented for too long, it will ruin the balance of flavor. After the fermentation is complete, the coffee beans are washed to remove leftover flesh and then are ready to be dried. Drying in the washed process is done as in natural process on brick patios or raised beds. In regions with insufficient light or excess humidity, the beans can be mechanically dried.