The cherries are harvested when they reach more than 23° Brix. They are then soaked in water for 5 hours. This is followed by an initial carbonic maceration of 96 hours. After this, the coffee is dehulled, leaving all the mucilage on the beans. A second anaerobic fermentation of 48 hours is then carried out, during which the coffee's own mossto (the juice produced from the coffee cherries during fermentation) is recirculated. The mossto contains the yeast Saccharomyces cerevisiae, amino acids and glucose.