This coffee was put through a Carbonic Maceration of 96 hours, submerged in water to control even more the temperature, which helped the coffee develop more towards the floral and delicate flavors of Gesha. After the fermentation was done, the coffee was dried at a special micro-lot dryer at El Vergel, which works with really low temperatures (28 to 32-celsius degrees) and that has to be moved manually 3 to 5 times a day. Finished, with and stabilization process of 45 days in cherry before milling.