Lida Cielo, from a coffee-farming family, carries on the tradition with her husband Nilson and their daughters Luisa and Laura. They meticulously manage their coffee production, ensuring cherries are picked at the right ripeness and undergo a carefully monitored fermentation process. After de-pulping and further fermentation, the coffee is washed and dried on slanted patio spaces and then in a vertical dryer over several days. This process takes about 25 days, utilising shade cloth and ventilation to protect the coffee.