The cherries are harvested at over 20° Brix and soaked in water for 2 hours to clean and sort. They undergo an initial anaerobic fermentation for 24 hours at 18–20°C. At the Campo Hermoso R&D Center, a carbonic maceration is carried out for 48 hours, collecting the mosto. The juice (mosto) is extracted. It is then made into a starter culture with inoculated yeast, glucose solution and other juices. This mixture is poured into the coffee along with dehydrated coconut and nuts in a 30% submerged fermentation for 72 hours. The coffee is dried in the sun in a greenhouse for 10 days, stabilized with dried pulp for 10 days and cleaned. After a final stabilization of 10 to 15 days, the coffee is cupped and organized into batches.