The process begins with the pulping stage, in which the fruit’s shell is removed to expose its inner membranes or mucilage, a sticky substance that covers the seed. This is a wet process that requires a considerable amount of water, as well as specific equipment, such as tanks or containers, where the fruit ferments for 12 to 24 hours. During this time, fermentation facilitates the removal of the mucilage, thus allowing the pulp to be separated from the coffee beans.

This is the oldest and simplest drying method, characterized by its artisanal process. It requires little machinery, which means greater effort on the part of the grower. It consists of drying the whole cherry without removing its husk, taking advantage of the action of the sun and the environment. This process gives the seed unique characteristics, highlighting exotic and vinous flavors, with a full body and intense fruity notes.

In this process, several steps are followed to optimize production quality. First, the best coffee beans are harvested, selecting the most fragrant ones, whose fermentation enhances their fruity and spicy notes. Then, the beans are dried under sunlight with adequate airflow to maintain a low temperature. Finally, they are packaged in a Granpro bag, protected by a sack of fique, thus ensuring the preservation of their moisture.