They have a wet mill as well as a well ventilated storage space and a dry mill. This means they are in fully control of their product from harvest to grading, sorting and shipment. After harvesting to refine fermentation, Lactobacillus, a probiotic bacterium is added to the coffee after pulping. It is fermented for 12-14 hours, before washing. Due to the wet, humid climate, most of their coffees are also pre-dried in their greenhouse, a ground-breaking shift for the Indonesian market. This has resulted in more uniform drying, and therefore more consistent outcomes. Wildan and Atieq have been investing in alot more drying tables which are easier to dry the coffees uniformly compared to drying on patio slabs. Currently most of the coffees are dried on beds for a day or two before being transferred to the patio. Drying can take 14-20 days, depending on the rain during the drying period.