The process begins with the meticulous selection of ripe cherries, followed by density-based sorting to ensure only the highest quality cherries are chosen. The beans then undergo a thermal shock treatment: they are exposed to 80°C for 20 seconds to help open the pores, and then rapidly cooled with cold water. This step enhances sugar development in the beans.

Next, the coffee is fermented anaerobically for 96 hours in plastic tanks. As Oscar explains, "We apply a pre-fermented liquid dough with lixiviates, collected from a previous batch of the same variety. This liquid is stored under controlled temperatures of 18°C to maintain optimal conditions. This is our secret. By preserving the native microorganisms from our pre-fermentation dough, we create a distinctive flavor profile for our coffee."

After fermentation, the beans are dried in mechanical silos for 2 to 4 days, followed by a final stabilization period of 15 days in GrainPro bags to ensure consistency and optimal preservation. This process, blending traditional techniques with innovative fermentation methods, results in a coffee with a unique and complex flavor profile, featuring notes of Tropical fruits, banana, lime, tangerine, rose, white chocolate and candy.