The Oxidation Washed Process is an experimental coffee processing method inspired by winemaking techniques. After depulping, the parchment coffee is fermented for 48 hours in a mildly acidic environment with continuous oxygen injection. During this stage, the organic compounds produced by yeast bring out floral notes and delicate aromas. Following fermentation, the coffee is washed twice and dried on parabolic patios for 12–15 days. Careful control of temperature and humidity throughout the process ensures consistent quality.

Situated at 2,050 meters above sea level, Finca Juan Martín operates as part of a project by the exporter Banexport, dedicated to researching and refining different varieties and processing methods to achieve exceptional quality. The farm also focuses on stable employment and improved working conditions. Thanks to the expertise of its skilled team, harvesting and processing are carried out with remarkable precision. For the Geisha variety, only cherries with a sugar content above 19° Brix are selected, keeping defective beans to around 5% or less — a testament to the farm’s meticulous standards that ensure stable quality and minimal loss.