Ripe coffee cherries were selectively hand-harvested and then separated by density using a flotation tank. The cherries underwent a controlled 60-hour fermentation in anaerobic fermentation tanks, where a custom yeast culture was introduced. After fermentation, the cherries experienced an eco-friendly pulping process to meticulously remove the outer fruit skin. The pulped coffee was then returned to the tanks for a secondary fermentation, where it was again introduced to the custom yeast culture for an additional 36 hours.
Following fermentation, the coffee was transferred to a controlled-environment polyhouse for meticulous drying. It was spread on raised beds to ensure even moisture removal, and the team of workers regularly turned the coffee with rakes for optimal drying. Once the coffee reached an 11% to 12% moisture content, it was carefully bagged and allowed to rest for two months, enabling the flavors to fully mature and develop.