The cherry for this coffee has been picked entirely by hand, and then fermented in closed tanks for 72 hours. The fermented cherry was dried for 15 days on the patio and then 5 days in the drying box. The drying box is where warm air is driven up through the cherry to be able to maintain a stable drying temperature throughout the drying period. Normally natural process gives you the perception of a sweeter coffee, this is because through fermentation microbes create compounds called esters that are absorbed by the seed. These esters survive the roasting process and are precursors to aromas that are created in the caramelization process of roasting, this makes the coffee seem sweeter. The coffees are picked when evenly ripe, and hand sorted for over and under ripe cherries before dried on patio. They continue picking out all the defected coffee cherries they can find during this period. Capadocia covers 7 hectares in total, 4 of which are currently used for coffee production, and the farm is situated between 1100 and 1300 meters above sea level. They grow Yellow and Red Catuai, Yellow Catucai and Mundo Novo and produce Natural coffee only. The total production is currently 150 bags.