The coffee reaches the micro-benefit and is left to rest in fruit for 12 to 18 hours. The pulp is removed, leaving the grain’s own mucilage (honey). It goes to the drying area (African beds) where it is covered for 3 days, this makes the honey dry and the grain acquires a black color. After 3 days it is uncovered and dried in the sun for 15 days. When the coffee reaches a suitable humidity point, it is stored where it rests for 2 months before being peeled, roasted and packed for sale.