The winning lot was picked manually, during the second week of July. Only the ripe and well developed beans were washed and depulped, a process that was performed immediately after harvesting. The natural fermentation took place in brick-built tanks of aerobic fermentation. The drying process began on a terrace, where the coffee was exposed to the sun for a period of five days, proceeding next to mechanical dryers in a slow process and at controlled temperatures. After this careful process, the coffee was placed in wooden bins to rest and to be made uniform.