As it happens with wine, each crop has its

peculiarities and they depend on climate factors.

Harvesting fruit at the appropriate moment of

maturity alone is a challenge. Experience, then,

and the know-how of farmers help us collect the

pods at the optimum time of maturity. Then, the

beans are extracted and fermented. They are kept in

crates for at least a week where they are carefully

turned over daily so that they free their aromas.