This lot represents the first processing project Bayron carried out by purchasing coffee cherries from neighboring producers. By sourcing cherries from his community, Bayron is beginning to expand beyond the limits of his own farm and explore new ways of increasing both volume and consistency while maintaining quality.

The freshly harvested cherries first undergo 48 hours of controlled oxidation. After this initial stage, the cherries are depulped and transferred into sealed bags, where they remain for 204 hours (approximately one week). During this extended fermentation period, the coffee develops deeper complexity and structure in the cup.

Once fermentation is complete, the coffee is washed and moved to drying beds inside a greenhouse (marquesina), where it dries slowly and evenly for around 15 days, allowing the beans to stabilize and preserve their character.

Beyond the process itself, this lot represents something bigger for Bayron. It marks the first step toward scaling his production by collaborating with neighboring farmers and building a brand that can reach a wider audience, while still keeping the focus on careful processing and quality-driven coffee.