During the harvest season, all coffee is selectively hand-picked, with most families managing only 200 to 250 trees and harvesting done almost entirely by the family. Cherries are delivered to washing stations or collection points, then processed within hours of arrival. After floating and hand sorting, coffee is pulped, fermented in water for 10–12 hours, washed, graded by density, and dried on raised beds for 2–3 weeks with regular turning and sorting, resulting in notes of blackberry, lime, chocolate, tea-like body and fruity sweetness.
