This Bourbon Sidra was grown at 1,850 metres and processed as a fully washed coffee. Cherry was floated to keep only fully ripe fruit, oxidised in cherry for 18 hours at 22 to 25°C, then fermented anaerobically in plastic containers for 40 hours at 16 to 18°C. It then spent 10 hours in open fermentation tanks, where the leachate was collected for later use. After pulping, the coffee oxidised in its mucilage for 3 hours before water and the collected leachate were added for a 24-hour submerged fermentation at 32°C, stirred occasionally to keep the mix homogeneous. A thermal shock wash at 65 to 70°C ended fermentation, and the coffee was dried on parabolic dryers for 6 to 11 days to 11% moisture, at a maximum of 38°C.