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.