The cherries at El Palmo are processed at the farm using a traditional method of fermentation tanks and eco pulpers. Typically the cherries are picked in the morning and processed (depulped and washed) the same day, usually in the late afternoon. The process is fully washed where the beans are fermented from 14 to 18 hours depending on weather conditions. The wet parchement is dried on trays for at least 10 days until the right moisture is achieved. The drying is done on trays also on plastics sheets. Dried parchment is then transported to the Sol&Cafe collection point in the city of Jaen. Here the coffee is classified according to the quality of the parchment delivered. Sol & Cafe runs a system of rewarding farmers who deliver the highest quality as is the case with this particular lot. Sol&Cafe will take care of the final stages of milling, grading and packing in Piura, before it is fully approved for export.