INDELIBLE begins by harvesting perfectly ripe Geisha coffee cherries with a score of 4 on a BRIX meter. The cherries are then carefully selected a second time before processing. After selection, the cherries are crushed, leaving a certain amount of fruit on the germ. The coffee is then filled into a tank over a longer period of time with constant monitoring of the pH value, temperature and CO2 content. After the required time in the CO2 infused tanks, the coffee is removed and then placed on shady, raised African drying beds to dry. Direct sunlight is avoided as the intense UV radiation and heat can cause cracks in the parchment. Temperatures, heat and humidity in the drying houses are controlled and carefully kept within certain parameters. When the coffee has dried to around 11%, it is packed in so-called Grain Pro bags and stored in the bodega, where temperatures are cool and stable. This seasoning process is crucial to the quality control of Finca Deborah. This resting period gives the coffee a chance to settle and even out its moisture levels, as well as absorb more flavor from its rind or parchment. Before INDELIBLE is dry ground, it is placed in a small, spiced rum cask for a period of time, where the coffee absorbs the flavor and aromatic notes of this cask. The cask is rolled several times throughout the day to ensure an even grain. This liquid is then extracted from the barrel and the coffee rested further. The remaining pulp is then removed from the germs, the coffee is then sorted according to size, density, color and shape and then packed for export in 15kg vaccum.