This coffee follows a meticulous and carefully controlled process to maximize the attributes of the Geisha variety. Andrés begins by fermenting the cherries for 18 hours, promoting balanced oxidation that enhances flavor stability. Then, they undergo mucilage fermentation for 12 hours, with stirring every 3-4 hours to ensure uniform collection.

Afterward, the coffee goes through an initial drying phase for two days before undergoing a second fermentation with the leachate in sealed tanks for 48 hours. This rigorous process ensures homogeneous fermentation throughout the batch, enhancing the coffee’s natural sweetness—one of the most distinctive characteristics of the Geisha.