Carlos Aguilera Franceschi, a third-generation coffee producer (his grandparents Camen and Efrain founded Carmen Estate in the 1950s), and his partner Paul Langenstein launched this project to experiment with different fermentation processes in coffee processing. They process the cherries from their own lots as well as lots purchased from small producers in the region. The process for this Geisha lot is called LPC or Long Play Coffee. the ripe, bright red coffee cherries were transported from the field to the mill to be processed as quickly as possible. Advanced, low water usage machinery washes away the skin, pulp, and mucilage from the parchment bean. Afterwards they undergo a 48-hour anaerobic fermentation in temperature - regulated steel tanks at 25 °C. The beans are then slowly dried on African beds over a period of six days and finish drying in a dark room.