The cherries are harvested at over 20º Brix and soaked in water for 2 hours to clean and sort. They undergo initial anaerobic fermentation for 24 hours at 18-20ºC. At the Campo Hermoso R&D Center, a carbonic maceration is carried out for 48 hours collecting the moss. The juice (mossto) is extracted during pulping to reach a red honey level. It is then made into a starter culture with inoculated yeast, glucose solution and other juices. This mixture is poured into the pulped coffee along with fruit pulp and dried fruits in a 30% submerged fermentation for 72 hours. The coffee is dried in the sun in a greenhouse for 10 days, stabilised with dried pulp for 8 days and cleaned. After final stabilisation of 10 - 15 days, the coffee is cupped and organised into batches.