The Pacamara Inmaculada coffee begins with a natural anaerobic fermentation process. Freshly harvested cherries undergo a 144-hour fermentation in plastic tanks with a valve, where water displacement helps remove oxygen, maintaining an environment of 20°C. This extended anaerobic stage allows the Pacamara cherries to develop vibrant, fruity, and floral notes, laying the foundation for a unique flavor profile. The drying process is then carried out in a parabolic greenhouse under sunlight for 15 days. Initially, the cherries are air-dried until they reach 50% moisture. At this stage, the temperature peaks at 35°C to control moisture loss as the cherries continue drying to 20-25%. In the final stage, the coffee is carefully monitored to achieve the ideal 10.5% moisture content. After drying, the beans are stabilized in GrainPro bags for 2 months to allow the flavors to harmonize, ensuring a balanced and rich cup. With its care and precision in all stages of production, Inmaculada Coffee Farms guarantees coffee of exceptional quality and unique taste that will delight every coffee lover. In addition, with the Fellow Farm Program, they not only care about producing excellent coffee, but also about a better future for local communities and the sustainable development of the entire coffee industry.