"Their many generations of experience is evident in Natural coffees that are dried on the washing station’s 106 raised beds for 21 days before resting for a month in a well-ventilated storehouse. Cherries are sorted by hand upon arrival to the washing station to remove the less dense cherries. Tarps are often used to keep the coffee from drying too quickly and losing its beautiful and characteristic cup profile. When coffee is dried inside the cherry, it is milled to removed the dried pulp and parchment at the same time. Green coffee is color sorted prior to export."