The Moscardinis, an Italian family turned fourth generation coffee growers in Brazil, are among the most respected coffee growers in the Alta Mogiana region. They believe in investing in new approaches and technologies, with the goal of offering a truly unique cup. The natural controlled fermentation process is rigorously overseen. The first step is to carefully select the cherries for these lots and arrange them in thick piles, so they begin to ferment. At night, the piles are covered to keep in their moisture. For three to four days, the humidity level and temperature of the cherries are meticulously tracked, as the fermentation continues, and the piles are spread out into thinner layers, so fermentation continues at a slower rate for another few days. After about seven days, the coffee is dried patios until the desired moisture level is achieved.