We us the most traditional method where ripe coffee cherries are dried as whole under the sun for several weeks. Instead of removing the fruit pulp, the cherries are spread out in thin layers and slowly dried, allowing the beans to absorb sugars and flavors from the fruit. This process enhances the coffee's natural sweetness, resulting in a rich, fruity, and complex flavor profile with notes of berries, tropical fruits, and sometimes wine-like characteristics. The slow, controlled drying requires careful monitoring to ensure even drying and prevent spoilage. It is a time-intensive and labor-intensive method, often used in specialty coffee production. This method creates a unique, full-bodied coffee that highlights the bean's natural qualities and terroir.