In the Culture Process, specific yeast inoculation is applied during cherry fermentation, conducted under pressure in a nitrogen-rich environment. After the controlled fermentation, the cherries are depulped and then dried slowly on raised beds. This meticulous process enhances the coffee's complexity, yielding a cup with nuanced flavors, balanced acidity, and a refined sweetness. The slow drying process further intensifies the depth of the coffee's profile, making it a unique and memorable experience.