Washed Process: The Cherry is put into the receiving tank where inferior floaters are removed. The denser, high quality cherries are then pulped in a Penagos disc pulper before entering a concrete fermentation tank where they are held for 12 to 15 hours. It is a dry fermentation process meaning that extra water is not added. After this the mucilage is loose enough to be washed away and the tank is then filled with water and the coffee turned with a large wooden paddle before being drained. This process is repeated a further 4 times to ensure the coffee is clean.