The coffee cherries are handpicked at peak ripeness and left to ferment for 36 hours in bags, allowing their natural flavors to develop. Afterward, the cherries are depulped, and the beans are placed in a dry fermentation tank for another 48 hours of controlled fermentation. Once complete, the coffee is thoroughly washed and sorted through correteo, ensuring only the highest-quality beans remain.

These selected beans are then laid out in thin layers on drying patios, turned every four hours to achieve consistent drying. Over the course of 15 days, the beans slowly reach their optimal moisture content, preserving their vibrant character and clean profile.