The ripe coffee cherries are first sorted manually and electronically and cleaned using water recirculation. After removal of floating and immature cherries, the coffee is fermented in closed plastic containers for 96 hours at a controlled temperature (18-20 °C) in an anaerobic environment. The outer fleshy layer of the cherry is then removed, leaving the mucilage on the bean - this is typical of the honey method. Drying takes place over a period of 10 to 14 days at low temperatures (up to 35 °C) with constant stirring, which ensures a clean and complex profile in the cup. With its care and precision in all stages of production, Inmaculada Coffee Farms ensures a coffee of exceptional quality and unique taste that will captivate any coffee lover. In addition, through the Fellow Farm Programme, they are not only committed to producing excellent coffee, but also to a better future for local communities and the sustainable development of the entire coffee industry.