Processing begins at the cherry, where only fully ripe, red fruit is selected and floated to remove any low-density outliers. The cherries then ferment whole in sealed bags for 48 hours, turned every 12 hours. After depulping, the beans ferment again under the same conditions before being thoroughly washed in the washing tanks. From there, the beans are placed on raised drying beds and raked and turned every eight hours for a minimum of 10 days, or until humidity reaches between 9.5% and 11%. Dried, unpeeled beans are then stored in 45-kilo GrainPro bags in a climate-controlled environment held at 16°C to 18°C and 48% to 52% relative humidity.