This coffee is the result of excellent teamwork. Both the members of Finca El Diviso and those from Finca Las Flores have contributed their extensive knowledge and commitment to the development of this unique coffee. This HCS regional coffee is crafted through a distinctive dual fermentation process: it begins with aerobic fermentation, followed by anaerobic fermentation, resulting in an exceptional flavor profile. The initial exposure to oxygen imparts unique character, while the subsequent anaerobic phase enhances the stone fruit notes. A final quenching stage, utilizing both hot and cold water, preserves this rich profile. Natural sun drying occurs under a canopy, followed by final shaping in a mechanical silo. The minimum resting period is 10 days.