1. Cherry picking, with the aim of collecting only ripe ones.
2. The cherries are then taken to a selection room where women are in charge of selecting only
the fully ripe fruit.
3. The cherries undergo a floating process, separating the floaters as a byproduct, which is
processed separately.
4. At the end of the afternoon, the cherries are pulped with water (using a screen), and this
coffee is left to ferment in stainless steel tanks, submerged under water to prevent the coffee
mass from increasing in temperature and becoming demucilaged earlier than expected.
5. From day 2 to day 7, steps 1 and 2 are repeated, but before pulping the new batch of coffee,
the water in the tanks is replaced with clean water each day, until completing 7 days of
submerged fermentation.
6. On day 8, the coffee is washed, and the water is drained.
7. From the fermentation tanks, the coffee is transferred to African-style beds inside a drying
greenhouse, where it is dried for an average of 10-15 days depending on the weather.
8. The coffee is dried until it reaches an internal moisture level of 10.5-11.5%.
