The harvest process involved carefully handpicking only the ripest red cherries, which were then securely packed into large plastic barrels. These barrels featured an airlock system to ensure an environment free of oxygen, maintaining the cherries' freshness for 120 hours.
After their time in the barrels, the cherries were laid out on 157 raised beds, with each cherry still intact, to dry slowly over a period of 2-3 weeks. This meticulous and controlled fermentation technique is crucial for enhancing the coffee's quality, enriching it with superior flavors and aromas when performed correctly.