Cherries from this micro-lot were washed and then macerated for 12 hours and during this maceration slowly starts the fermentation process. After the maceration are cherries de-pulped and the beans are placed with the rest of the mucilage to the Grain Pro bags. In the bags the beans ferment for 36 hours. The main difference compared to the classical washed process is the fact, that during the classical washed process the coffee is fermented only in water. In the terminal phase is the coffee washed again and dried in the shade for 15 days.