At Gelo Jaloye’s farm, every coffee cherry is picked by hand, choosing only the ripest cherry. Then they’re spread out on raised beds to dry under the sun, but carefully: during the hottest hours, they cover the beans with tarps. This doesn’t just protect them; it also creates a warm, humid microclimate that helps the cherries start fermenting naturally, bringing out those sweet, fruity flavors we love so much.

After about 30 days of drying, the coffee is homogenized and ready to leave the farm, carrying with it all the care and dedication poured into each bean.