At Finca La Palma in Antigua, the harvested coffee cherries undergo either hand sorting or mechanical sorting in water tanks to remove unripe cherries and other foreign matter. This is followed by processing through depulpers, which remove the outer skin and part of the inner pulp.

The coffee beans, with a portion of the mucilage still attached to the parchment, are then fermented in water tanks for approximately 14 to 36 hours. During fermentation, naturally occurring microorganisms break down the sticky mucilage through enzymatic activity.

After fermentation, the beans are washed with fresh water and spread out to dry either on concrete patios or raised drying beds, while in some cases, mechanical drying is used. The beans are regularly turned to prevent unwanted mold growth and further fermentation. Once they reach approximately 11% moisture content, they are stored in parchment.

Notes of: Pear, silky, milk chocolate, hazelnut