This coffee is produced using a carefully controlled multi-stage fermentation. Fully ripe cherries are handpicked and cold-water sorted before undergoing 12 hours of oxidation in cherry. They then ferment anaerobically for 48 hours as whole fruit, followed by depulping and a second 36–48 hour fermentation in mucilage. A precise thermal shock (50°C hot water followed by rapid cooling) stabilizes fermentation and enhances aromatic compounds. The beans are slowly dried on raised beds for 20–25 days and rested at 10–11% moisture for stabilization before milling, resulting in exceptional clarity, sweetness, and layered complexity.