The cherries were harvested at over 20° Brix and soaked in water for 2 hours to clean and sort them. The coffee cherries were placed in a lowoxygen system for 24 hours at 18-11°C. At the Campo Hermoso R&D Center, the cherries underwent carbonic maceration for 72 hours in 2000 kg tanks, collecting the mosto at a pH of 4.2 and 11.5 Brix. The juice (mosto) was inoculated with a specific yeast in a starter culture before the cherries were pulped to a black honey level and macerated in 200 kg reactors. The prepared mosto was brewed at a ratio of 30 ml/kg for 72 hours at 18°C. The coffee was sun-dried in a greenhouse under controlled conditions for 10 days, then stabilized in GrainPro bags for another 10 days. Finally, the coffee was cupped and stored under controlled conditions at 65% RH and 18°C.