This coffee underwent a pretty interesting Anaerobic-Honey hybrid process that is no doubt behind the intense fruity flavors in the cup. The coffee cherries are first fermented in sealed bags for 72 hours, deprived of air. They then pulp the coffee, leaving behind a thin layer of fruit stuck to the seed for the drying stage. This is the "honey" part of the process, a name coined by Costa Rican coffee farmers who popularized the honey process method. When the layer of fruit dries, it oxidizes to a yellowish-red hue, and has the coloring of honey. Hence the name. At Turelelo, coffee dries in about 7 days, which is relatively fast. The owner of the Turelelo mill buy cherry from local collectors who act as intermediaries between small farmers from the nearby towns and the mill.