The development of our symbiosis begins with the harvest of perfectly ripe Geisha coffee cherries with a BRIX value of 21-24. The cherries are carefully sorted twice before being placed in hermetically sealed tanks. Here they remain for more than 100 hours. No inert gas is added. Natural CO2 accumulates in the tank as the cherries begin to ferment, creating a natural anaerobic environment. During this time, the pits of the coffee cherries slowly absorb high fruit notes and aromatic properties while fermenting under a controlled process. Temperature and pH are checked several times a day to ensure these variables are in the perfect range. After spending several days in the sealed fermentation tanks, the cherries are placed on a three-tier, elevated "African drying bed" developed by Jamison Savage. Temperature, heat, humidity and airflow in the drying houses are carefully controlled and kept within certain parameters to prevent damage. The coffee is turned regularly throughout the day to allow for even drying within the germ and to avoid the possibility of a mold bloom. After approx. 20 days in the drying house, the coffee has dried to approx. 11%, is packed in so-called grain-pro sacks and stored in a bodega at cool and stable temperatures. This resting process is vital to Finca Deborah's quality control and gives the coffee a chance to stabilize and balance its moisture levels. Another advantage is that the coffee absorbs more aroma from the bowl or parchment. The coffee is then pulped and sorted according to size, density and colour.