The smile Maria Rosa has when she is showing her farm and seeing how she works with coffee was enough for us to love it. She is a hard worker that pours her energy into producing high-quality coffee and raising her family. It’s a small farm so they collect for 2-3 days, each day adding the collected cherries into the tank, then depulping the cherries and fermenting. It's simliar to the backslop when fermenting Kombucha or beer, to kick start fermentation and help prevent unwated microbes.They ferment for 72 hrs, then wash and sun dry their coffees.