This farm is planted only with Pacamara and has been under Sigfredo for 10 years. The coffee is selectively harvested and the separated cherry is then drained into henequen bags before being sealed in a barrel for 90 hours.
The barrel is then buried underground under shade to keep it cool and rests for 200 hours. The coffee is then moved to raised beds and is turned every hour for the first three days to ensure even drying.
During the night the coffee is gathered into the centre of the bed and covered with henequen which is protective from rain and humidity while providing ventilation to the coffee. It is at this stage that many of the unique flavors develop.