In the nitro washed process, ripe coffee cherries undergo embryonic stress, causing controlled temperature fluctuations down to 12°C to maintain optimal conditions for processing. After pulping, the beans are placed in a bioreactor, where they are inoculated with yeast, bacteria, and fruit (watermelon + passionfruit) must. The sealed bioreactor is injected with nitrogen, promoting microbial metabolism. Throughout fermentation, temperature, acidity, and Brix levels are carefully tracked against past data to determine the ideal endpoint before initiating oxidation. Post-fermentation, the beans are dried in solar dryers until they reach 40% moisture, then finished in mechanical dryers to achieve 10-12% moisture. After drying, they rest for 45 days in a warehouse before hulling and export preparation.