This nano batch of just 245 kg of coffee cherries, was processed by a Natural fermentation of 36 hours, followed by submerged fermentation of 48 hours which based on Oscar`s experience, helps to bring a cleaner profile of his Gesha. After the fermentation, the coffee is taken for a very meticulous drying phase at raised beds, where Oscar has developed a highly constant moving drying system, where he moves the coffee around in the beds almost 8 to 10 times a day, depending on the moisture level and temperature of the day, which has brought amazing results with this type of nano lots, after drying is finished (22 straight days), the coffee is taken in Grain Pro bags to stabilize for 30 days before being milled.