For the Washed Lot, the farmers start by handpicking the ripest cherries from their crops. They are then de-pulped and placed to ferment for 12 hours, washed and then further fermented for an additional 48 to 72 hours. Upon the final washing, the coffee beans are placed on African beds to dry for 8 to 12 days, depending on the climate. The Natural lots are also handpicked at peak ripeness and then immediately spread across African drying beds to dry for approximately 19 to 25 days. Throughout this time, the cherries are regularly moved and rotated to ensure a uniform drying process.