The cherries, harvested at full maturity, undergo a long oxidation phase: 48 hours in open air, 12 hours of rest, then an additional 60 hours with temperature control (30–40 °C). They are then placed in closed tanks for a 24-hour anaerobic fermentation with recirculation of the mosto (the sweet juice extracted from the coffee cherries).

The process is stopped by a thermal shock at 60°C which fixes the aromas, before a drying process combining sun exposure and dehumidification (60–70 h at ~35°C) until reaching 10.5–11.5% humidity.

In the cup, it is an ultra-fruity coffee, with a bright acidity and a delicious sweetness of strawberry and raspberry jam, balanced by the delicate sweetness of peach.