Cherries are harvested at peak ripeness, floated, and allowed a 72 hours oxidation. They are then lightly dried, rehydrated, and undergo a 120 hours yeast fermentation at temperatures below 25 °C. A carefully controlled 96 hours drying cycle follows, after which the coffee is rested and stabilized in GrainPro, an exacting process that reflects the farm’s meticulous approach to Gesha.