Selective Harvesting: Red and wine-red berries are harvested, as these two types of berries, when measured on the Brix scale (sugar level), fall between 18 and 23, which is a high and optimal level for harvesting. 96-Hour Fermentation: This involves placing the harvested coffee cherries in Grain Pro bags, submerging them in water, and allowing them to ferment for 96 hours. Washing and Flotation: In this step, impurities such as dried beans, leaves, and other debris are removed. After this, the coffee remains natural (just as it was harvested). Drying: The coffee is packaged and taken to the drying facility, where it is dried in the shade. The coffee is turned two or three times a day until it reaches a moisture level of 10 to 11%. In total, the process usually lasts 25 to 30 days in the shade. Packaging for Rest (approximately 30 days). Processing, Sorting, and Packaging.