Grown on a sunlit 4.5-acre plot of mature Castillo trees, this lot was selectively hand-sorted before processing. Ripe cherries underwent 2–3 days of open-tank oxidation. This was followed by removing the mucilage around the cherries through pulping, and then a 4-day sealed fermentation with coffee mosto (sugars from previous fermentations) and panela, an unrefined whole cane sugar. A thorough approach used to drive fermentation while avoiding unwanted alcohol-like flavours.