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 Laurina varietal was selected.

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

After fermentation, the coffee cherries were moved to a dark room to dry slowly over 45 days. Slower drying promotes greater uniformity of the coffee beans.