Paola, along with her team of pickers, harvests only the ripest cherries. Then, the cherries are placed in the sorting area at Patio Bonito farm, where the sorting team hand-sorts and floats them to remove any low-density, underripe, or defective cherries.

​Once sorted, the cherries undergo a 48-hour anaerobic fermentation, a critical step that enhances the coffee's flavor profile. This controlled fermentation carried by Paola follows a precise protocol, allowing the sugars, organic acids, and other compounds within the cherries to break down gradually, stimulating the development of an delicate yet interesting profile.

After fermentation, the cherries are pulped and placed inside tanks to ferment additional 24 hours. Once the fermentation is completed coffee is thoroughly washed away until remove all the mucilage. This second fermentation enhances balance and improve cup profile structure.​

Then coffee is spread out on raised beds. The team monitors them closely to ensure even drying and optimal quality. We aim for 9.5% -11% moisture content, which is the perfect point
for us.