In the Yeast Carbonic Macerated Washed Process, coffee cherries undergo a 60-hour fermentation in a carbon dioxide-rich environment. This carbonic maceration, combined with the addition of yeast, enhances the development of complex flavors. After fermentation, the cherries are washed, resulting in a clean and vibrant cup profile. The process brings out bright acidity, refined sweetness, and a well-balanced body in the final coffee.