The cherries are placed in sealed tanks where they go through a carbonic maceration for 48 hours. After this, the cherries are pulped and slightly washed, leaving some mucilage on the parchment. The parchment coffee is then laid on the ground inside ‘eldas’ where they dry under the sun and get covered at night. The dying process is controlled so the coffee dries slowly until it reaches 9 to 11% humidity.