The cherries were collected and sorted to ensure that 95% of them were ripe and 5% were semi-ripe. The beans were then submerged and underwent anaerobic fermentation in 200-L tanks at a constant temperature of 18C. Throughout this process, CO2 was injected for 48 hours. After this fermentation step, the beans underwent controlled drying through the use of shade nets. Finally, the beans were packaged in grain-pro bags and stabilized for 15 days. Sebastian Ramirez is a fourth-generation coffee farmer with over 12 years of experience. He is the owner of Fincas El Placer. Sebastian started as a traditional grower, ventured into fermentation and made connections. Nowadays, he is a master in all facets of fermentation.