The Lopez family has been cultivating coffee on Finca Puerto Alegre and Finca La Esperanza for over 3 generations. Cherry is selectively handpicked. In the field, pickers use a refractometer to ensure cherry is a peak ripeness when picked. Cherry rests overnight and is then analyzed again to ensure Brix content is still within optimal range and then fermented in sealed bags for 2 to 4 days. The temperature of the coffee is controlled throughout the maceration process and kept between 15 and 17 degrees Celsius. During the process, the release of CO2 is also controlled. The process takes from 60-72 hours to complete.
Following fermentation, cherry is laid on raised beds in parabolic driers. Cherry is raked frequently to ensure even drying. It takes approximately 25 to 30 days for the cherry to dry.