This lot of Papayo was processed using the natural method, enhanced by a carefully designed fermentation protocol. After handpicking, cherries underwent a 4-hour aerobic pre-fermentation phase on tarps to develop vibrant fruity notes. Next came a 96-hour fermentation in hermetic tanks under shade, with humidity controlled between 22–25%. This slow and stable fermentation intensifies the tropical character of the Papayo variety. The cherries were then mechanically dried for 76 hours, ensuring optimal moisture and flavor retention. A final stabilization step of 30 days in GrainPro bags harmonized the profile and preserved quality.