The best cherries are hand-selected to ensure a homogeneous and high quality fermentation process can be completed. The coffee cherries are pulped and placed in fermentation tanks with the mucilage for their fermentation period, with CO2 injections to control the fermentation environment for 24 hours. These are then washed and laid to dry inside ‘heldas’ (polytunnels with retractable roofs). The drying process is controlled so the coffee dries in a slow and consistent manner. The Sidra variety is a cross of Typica and Bourbon. This variety is genetically similar to Ethiopian Heirloom varieties and known for its wine like acidity, complex sweetness and botanical floral characteristics.