The cherries are harvested at over 23 °Brix and then soaked in water for 5 hours. This is followed by a 96-hour carbonic maceration. The cherries are then pitted, and 100% of the pulp is mixed with coffee beans for a 48-hour anaerobic fermentation. Fresh and dehydrated red fruits (blueberries, strawberries, cherries, raspberries, blackberries), HS&F yeast, amino acids, and glucose are added. The coffee is dried on African beds, which are covered with a special protective layer for the first 48 hours to control the drying process. After approximately 15 days, the coffee is stored.