So, first things first – they snag those cherries at just the right moment, when they're ripe and bursting with flavor (we're talking 18-20 brix here). Then, it's time for a little anaerobic fermentation magic, chilling out in a cozy 18°C spot for a full day. Once that's done, they give it a good pulping and let it ferment au naturel for 36 hours – no water needed! After a couple of thorough washes, it's off to the raised beds, where it kicks back under the shade for a leisurely 25-day drying sesh. Just like a fine wine, this coffee's taking its time to reach perfection!