In the fertile fields of the coastal mountain transition zone, at altitudes of between 600 and 800 meters above sea level, the grain grows uninterruptedly for almost 8 months. The experienced coffee growers will collect the fruit in an artisanal way between the months of November to January, under a strict quality control. For the humid beneficiary only fully ripe fruits are accepted, from certified farms 4C, Kosher, UTZ Certified, and Rainforest Alliance. Afterwards, the selected coffee “cherry” enters a separation process by the means of water, in which it is cleaned efficiently. In this way the less heavy coffee that is regularly used for another quality is separated from the rest.