The cherries was harvest at over 20° Brix and soaked in water for 2 hours to clean and sort. Coffee Cherries was under a low oxigen system by 24 hours at 18-22°C. At the Campo Hermoso R&D Center, cherries began a carbonic maceration for 48 hours into 200kg tanks collecting the mossto with 4.2 pH/11.5 brix. The juice (mossto) has been inoculated with a native yeast in started culture, before cherries was pulp at black honey level and macerated into 200kg reactors, the started mossto was brew in relation 20ml / kg for 48 hours and 18°C. The coffee was sundry in greenhouse with controlled conditions for 10 days then stabilized in grainpro bags for 10 days.