This coffee underwent a two-stage submerged fermentation with its native microbes—four days in cherry, followed by depulping and an additional three days of fermentation. Afterward, it was run through a centrifuge, dried gently in two-step mechanical dryers kept below 38°C, and then finished with ten days of sun-drying on the patio. The project arose from a collective of local producers who saw too many lots being rejected for quality and chose instead to create a more reliable, supportive system. By purchasing cherries directly and managing the processing themselves, they ensured fair prices, added stability for farming families, and renewed interest in quality at origin. Their collaborative approach not only rescued coffee that might otherwise have been overlooked but also strengthened community trust and laid the groundwork for long-term growth.
