The finest coffee cherries were selectively picked, then thoroughly washed and placed in a stainless steel container. A P1 strain, a mix of yeast and bacteria, was then introduced to ferment the cherries in an anaerobic environment for 18 hours. Once fermentation was complete, the cherries were transferred to raised beds for slow drying over 21 days. Throughout the drying process, the temperature and humidity were carefully monitored to maintain a controlled environment.