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Whole coffee cherries undergo 96 hours of anaerobic fermentation in sealed tanks positioned horizontally. To ensure even fermentation, the cherries are rotated daily throughout the process. After fermentation, the cherries are depulped, fully washed, and mechanically stripped of mucilage—skipping the traditional washed fermentation step. They are then partially dried on shaded African raised beds to a moisture content of approximately 20%. From there, the coffee is carefully transferred to an indoor, light-deprived environment (LDE), where it continues to dry slowly for an additional 59 days until it reaches a final moisture content of 10.5%.