Description
 
Freshly harvested cherries are first sealed in plastic bags overnight to begin fermentation. The following day, defective or low-density cherries are removed using a specially designed sorting machine, after which the remaining cherries are hand-selected and separated by ripeness. Only the perfectly ripe cherries are chosen and transferred into sealed fermentation tanks to begin the anaerobic process. During the first two days, the coffee must (the juice produced during fermentation) is periodically removed, cooled, and returned to the tank while carefully monitoring pH and temperature. This controlled fermentation helps preserve delicate floral aromas.
After four days of fermentation, the cherries are moved to raised African drying beds inside a greenhouse, where airflow and temperature are carefully managed. The coffee dries slowly for around 20–25 days until it reaches 14% moisture.
 
The coffee is then stabilised in sealed bags for several days before being returned to sunlight for the final stage of drying, reaching an optimal moisture content of 10.5–11.5%.