The harvested Pink Bourbon cherries were measured for their sugar content, ensuring a reading of 22 degrees Brix before processing. The cherries were floated in water to remove defects and then washed in an ozonated water mixture. The remaining cherries were put into food-grade plastic and dry fermented for 48 hours before being depulped. The depulped coffee then goes through a dry fermentation for 72 hours. The coffee is then rinsed and dried on beds for 20-25 days. Finally, the process finishes with 1-2 hours a day of unconvered sun exposure daily until it reaches its target moisture level. Finca La Indonesia has been producing exceptional coffee for over 40 years. This farm is a Torres family inheritance, and is currently being worked on by Frank Torres. Frank Torres has been passionate about coffee ever since he was young. He started by working for Starbucks' specialty coffee program, as well as a green coffee buyer. Torres's focus on improving farming practices has helped him turn 90% of his farm organic as a way to preserve soil conditions and protect his crops.