The cherries were harvested at over 20° Brix and soaked in water for two hours to clean and sort them. They were then stored for 24 hours in a low-oxygen environment at temperatures between 11 and 18°C. At Campo Hermoso farm, the cherries underwent carbonic maceration for 72 hours in 2,000 kg tanks, during which mosto was collected at a pH of 4.2 and 11.5° Brix. The collected juice (mosto) was inoculated with a specific yeast strain in a starter culture. The cherries were then pulped and prepared for a honey process, retaining a significant amount of mucilage on the beans, and further macerated in 200 kg reactors. The prepared mosto was applied at a ratio of 30 ml/kg, and fermentation continued for 72 hours at 18°C. The coffee was subsequently sun-dried in a greenhouse under controlled conditions for 10 days, followed by an additional 10 days of stabilization in GrainPro bags. Finally, the coffee was cupped and stored under controlled conditions at 18°C and 65% relative humidity.