Sebastián and his team handpick only the ripest cherries at La Divisa farm, which are then rigorously hand-sorted and floated to remove any defective or underripe fruit before being transported to La Pradera processing center. There, the cherries undergo a second round of floating and hand-sorting, followed by a 45-hour aerobic fermentation that helps develop complexity and depth in the cup.

After fermentation, the cherries are spread in thin, even layers on raised beds inside a temperature-controlled greenhouse, where they are carefully turned throughout the drying process to ensure uniform drying and prevent over-fermentation. Over 8 to 12 days, the sugars and flavors from the fruit slowly permeate the beans, yielding an intensely fruity, sweet, and full-bodied cup. Throughout, La Pradera recycles and naturally filters all process water back into the land, maintaining a fully sustainable operation.