This lot of the Gesha variety was meticulously picked at its optimum point of ripeness.  To protect the cherries after harvest, they are transported to the processing mill called Area 18 in plastic crates on a truck with environmental controls.  At the carbon neutral mill, the coffee cherries are floated to sort out damaged and underripe fruit.  The coffee cherry  is also sorted with an electronic sorter that provides uniformity in color, shape and size.  Next the coffee is depulped and placed in a sealed  bioreactor to control for temperature and levels of oxygen during the 48 hour fermentation process.  Then the coffee parchment is washed and taken to a drying chamber with state-of-the-art environmental controls where the moisture is reduced to 11 percent over a period of 48 hours of continuous drying.