Our Mexican coffee is processed using the washed method, which provides a clean, clear flavor experience and pleasant mouthfeel. The cherries are hand-picked when the sugar content reaches over 22 brix, ensuring optimal ripeness. After harvest, the cherries are placed in water for three hours, where they are cleaned, hydrated, and thoroughly sorted. The fruit pulp is then removed in a depulping process, separating the beans from the cherries. They are sun-dried for four days before being transferred to mechanical drying on Guardiolas for an additional 48 hours. Finally, the beans undergo a stabilization phase under shade conditions in specially designed bags. The final resting period extends over eight days in jute sacks, after which the coffee is cupped and the best lots are selected for export.