Selective Harvesting: Red and wine-red beans are harvested, as these two types, when measured on the Brix scale (sugar level), are between 18 and 23, which is a high and optimal level for harvesting.

12-Hour Water Soaking: This involves placing the coffee cherries in Grainpro bags and submerging them in water tanks for 12 hours, avoiding contact between the product and the water.

Washing and Floating: In this step, impurities such as dried beans, leaves, and other debris are removed.

Pulping: After 12 hours, the coffee is pulped and transferred to the dryer.

Drying: In La Marquesita, the coffee is left to dry, stirring constantly for an average of 30 days. When it has 10.5% to 11% moisture, it is packaged and stored to rest for 30 to 45 days.