Cherry and mucilage fermentation is a process in which the coffee is first fermented with the cherry intact (the whole fruit) for 24 hours. The coffee is then pulped, removing the outer hull, and left to ferment aerobically again with the mucilage, waiting at a temperature of 36°C. The mucilage is also co-fermented with fruit musts: 60% melon, 20% watermelon, and 20% strawberry. A thermal shock is then performed with room-temperature water to highlight its attributes and stop microbial growth in the coffee, thus increasing its shelf life. This co-fermentation allows this coffee to be truly unique, with incredible notes of yellow fruits, salpicón, pine, and aromatic herbs, very floral and aromatic.