This particular offering was first purchased in its cherry form when delivered by local producers on the day of harvest in Huila. Upon arrival, the Brix and pH were recorded, and the cherries are placed in large hermetic tanks for a five-day-long anaerobic fermentation and transferred to Cauca: Each tank is labeled with the name of the producer, to retain traceability.

During this period, nitrogen gas is introduced into the tanks in order to stimulate the yeast. Brix and pH are measured constantly through this process and are used to determine the stopping point for fermentation; the coffee is then subjected to 20°C temperatures in order to cease fermentation and remove the yeast and other microorganisms.