This rare coffee is produced and processed by Bukidnon's Finca de Garces.

After picking, the cherries go through a cold fermentation process. This is done by sealing the tub and submerging it under water to ferment with an ambient temperature of 12 to 14c. After fermenting the cherries for 36 hours, it goes through a de-pulping process and then dried with mucilage as a honey process.