Ripe fruit was picked, rinsed and floated for quality before being delivered to the wet mill and left to "rest" in an open-air fermentation in a large ceramic tank for 2 days. After this rest period, the fruit was pulped and carried by hand to a natural cold spring, or quebrada, roughly 200 meters away from the wet mill. Once at the quebrada, it was stored in grainpro bags and fermented for 11 more days.