Ovu kavu uzgojio je Jairo Arcila, a prošla je suhi anaerobni proces fermentacije u trajanju od 72 sata s pulpom. Tijekom fermentacije dodana je pulpa marakuje i vinski kvasac. Nakon toga, plodovi su depulpirani i stavljeni na sušenje na povišenim ležajevima dok nije postignut idealan udio vlage.
His coffee was grown by Jairo Arcila and was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage passion fruit pulp and wine yeast were added. The cherries were then pulped and placed to dry on raised beds until the ideal moisture content was achieved.
