Cherries are selectively hand-picked directly at the farm. Pickers are trained to select only fruit with a sugar content between 26 and 30 Brix—the optimal ripeness for maximum aromatic potential.

After picking, the cherries undergo water selection (floating), then are hand-sorted to remove underripe or defective fruit. Only the best cherries are pulped and proceed to fermentation.

The coffee is placed in sealed GrainPro bags and stored in an industrial refrigerator at 10–14°C for 76 hours. The low temperature slows microbial activity and allows for a slower, controlled fermentation that builds a complex and clean flavor profile.

After fermentation, the parchment is washed with clean water and dried first in direct sunlight on parabolic beds for 1–2 days. It is then moved to raised beds in the shade, where it is turned regularly for even drying. The total drying process takes between 23 and 25 days.