First, the coffee varietal best suited to the process is chosen. Due to the high level of glucose and fructose in the coffee cherry — confirmed with a refractometer — the Paraíso varietal was selected.

After varietal selection, the harvest team hand-picked only the ripe cherries from this varietal.

The ripe cherries were left whole with the skin intact and spread out to dry as natural process coffee, developing sweetness and body as the fruit dries around the bean.

The cherries were then moved to raised beds to dry slowly over 25 days, turned regularly for even drying. Slower drying promotes greater uniformity of the coffee beans.