Duván Antonio Buesaquillo Iles lives on his three hectare farm, El Naranjo, with his wife and son. Duván harvests only ripe cherries before performing a two-step fermentation. First the coffee undergoes anaerobic fermentation in sealed bags for about 40 hours, carefully monitoring the process. He then depulps the coffee and carries out a second fermentation, this time aerobic, in tanks. Once fermentation is complete, the coffee is dried in a parabolic solar dryer for around 15 days until it reaches the ideal moisture level for storage and transport. A parabolic solar dryer is an advanced, high-efficiency agricultural drying system that uses a curved parabolic structure to trap solar radiation and create a greenhouse effect.