This coffee is fermented in a bioreactor where it is combined with fruit must (watermelon in this case), starter cultures, and culturing leachates. Nitrogen is used to replace the oxygen inside the bioreactor. During fermentation, the temperature, pH, and Brix levels are carefully monitored. These parameters are based on ongoing research and are maintained within a specific range. After fermentation and the removal of the mucilage, the coffee beans are dried with great precision. They are sun-dried for 20 days, allowing them to absorb the natural warmth of the sun, followed by a five-day mechanical drying phase to achieve the optimal moisture content. This dual drying process ensures the preservation of the beans’ nuanced flavors and aromas.