Luis Anibal, along with his team of pickers, harvests only the ripest cherries. Then, the cherries are placed in the sorting area at Villa Betulia farm, where the sorting team hand-sorts and floats them to remove any low-density, underripe, or defective cherries. Afterwards, cherries are exposed to 45-hour aerobic fermentation. This controlled fermentation carried by Luis Anibal, follows the Cofinet’s protocol, This method highlights the intrinsic flavors of the coffee, resulting in a cup that is rich, delicate, and deeply connected to its origin. Once the fermentation stage is completed, the cherries are transferred to parabolic dryers located on the roof of Luis Anibal’s house. Here, they are spread evenly in thin layers to ensure consistent airflow and exposure to sunlight. The cherries are carefully monitored and turned regularly to achieve uniform drying and to prevent over-fermentation or mold. The drying process can take between 8 to 15 days, during which the sugars and flavors from the fruit slowly permeate the beans. This creates a unique profile characterized by intense fruitiness, sweetness, and a full-bodied.