Aided by her sons Mateo and Gilber, for this borbon aji lot, Edilma first places the coffee cherries in airtight bags for 24 to 36 hours, then floats, and next, depulps. Thereafter follows a dry fermentation for 36 to 42 hours in closed drums. The fermentation/washing is completed with a light (almost ‘half’) wash. Drying is also super carefully managed: 8 to 10 days in the dryer under shade, then a further 10 days in the dryer with sun.