The coffee journey begins with a meticulous harvest, where only the ripest cherries—at least 90%—are carefully selected. Once gathered, the cherries are floated in water to separate out any that are green, overripe, or dried. The selected cherries are then placed in food-grade plastic drums for a 24-hour oxidation process. Following this, the cherries are pulped dry, removing the outer skin while preserving the essence of the fruit. Another round of oxidation takes place for 24 hours to break down the mucilage, after which the beans are washed at 45°C, introducing a thermal shock that enhances their profile. Fermentation then takes center stage, lasting for 62 hours at temperatures below 25°C and guided by specific yeast strains to develop unique flavor notes. Once fermentation is complete, the beans are washed again—this time at 5°C—to halt the microbial activity and lock in the desired characteristics. The coffee is then gently dried over 76 hours at an average of 40°C, preserving its integrity. Finally, the beans are stabilized in grain pro-type bags, ready for their next transformation.