The cherries are harvested at over 20° Brix and soaked in water for 2 hours to clean and sort. They undergo an initial anaerobic fermentation for 24 hours at 18–20°C. At the Campo Hermoso R&D Center, a carbonic maceration is carried out for 48 hours, collecting the mosto. The juice (mosto) is extracted and inoculated with selected yeast, glucose solution and other additives. This mixture is poured into pulped coffee along with fruit pulp and dried fruits in a 30% submerged fermentation for 72 hours. The coffee is dried in the sun in greenhouse for 10 days, stabilized with dried pulp for 8 days and cleaned. After a final stabilization of 10 to 15 days, the coffee is cupped and organized into batches.