Like many producers of coffees which experiment with extended fermentation techniques, Fernando’s exact ‘recipe’ is a closely guarded family secret. But here’s what we do know: the process starts with selective harvesting of ripe cherries.

These undergo a controlled fermentation for 192 hours with cultures of fungus and bacteria, followed by slow raised bed drying for an average of 30 days. After drying the coffee is rested for at least 60 days before secondary processing.