Cherries are handpicked and hand sorted later. Pulping is done using Penagos machines with water recycling features to minimise water usage. Mucilage is removed mechanically, followed by soaking for 8-12 hours. Subsequently, the coffee is skin-dried for 8-14 hours before being transferred to raised drying beds made from local materials like bamboo. The drying process typically lasts 7 to 11 days. Once dried, the coffee is stored on cemented warehouse floors for a minimum of 12 hours for parchment conditioning before packaging. Each lot is coded and numbered based on time and space separation.