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Our natural process coffees begin with carbonic maceration, in which whole cherries are fermented in sealed, pressurized anaerobic tanks. Fermentation time varies and is guided by careful monitoring of pH and temperature to achieve the desired flavor profile. After fermentation, the cherries are transferred directly to shaded raised beds with ample airflow for a slow, even drying phase. During the early stages of drying, the cherries continue to undergo metabolic activity, contributing to greater depth and complexity in the cup. Drying temperatures are maintained below 38°C throughout the process to preserve the coffee’s delicate aromatics and structure. Once fully dried, the coffee is rested prior to milling to ensure optimal stability and flavor development.