This micro lot, was processed by a natural anaerobic fermentation separated in tanks of 60 kgs, were Milton has seen better results for his Gesha, it lasted almost 84 hours, with a special movement every 12 hours to have a mor homogeneous fermentation. After finishing, he left the cherries to drain for 6 hours, and after its taken for a first step of mechanical dryers for 6 to 8 hours just to removed the first layer of moisture an avoid unwanted over-fermented flavors. Then, the coffee is taken for a extended drying in 1 specific raised bed in his marquesina which has an optimal avergae temperature of 18 to 31 celisus degrees, and it lasted from 24 days to 32 days the longest, and its finished with an stall of 5 days in a dark room, and then taken to finished the drying in a special small silo of just 125kg, where he can assure the perfect moisture and finished the process with an stabilization of 45 days in grain pro bags before milling the coffee.