After a precise selection process, cherries are fermented in an anaerobic, pressurised, oxygen-free environment (fermentation lasts 7-10 days, at a temperature of 15-18°C). During this time, Benti Neneka’s employees monitor the sugar levels to ensure the best possible result. The coffee is then transferred to the station’s drying beds, where it rests in the shade for 15-20 days and where cherries are stirred to ensure good air circulation and avoid over-fermentation.