This incredible lot of Gesha coffee underwent honey processing.The Honey process begins with harvesting only ripe cherries, which are depulped until only the mucilage remains. The mucilage contains sugars and acids key to the honey process. The drying process is controlled to prevent excessive fermentation. The coffee is first dried in mobile drying beds, controlling temperature and humidity until it reaches the desired humidity, usually at between 6 - 10 hours. Coffee is then taken to the drying beds, where it is dried at temperatures no higher than 40 degrees Celsius for 5 days. 

Casablanca has been evolving in the more than ten years since Liliana purchased the farm and began directing its operations. She pays equal attention to the management of the fields and of the farm’s infrastructure. The house for employees is well-maintained with bunk rooms and full bathrooms. To renovate the main house, Liliana hired an architect to draw up plans beforehand to ensure that the stability of the structure as well as the design were preserved.

The farm includes streams and a waterfall and is a stunning example of Colombia’s impressive natural beauty. The freshwater from the streams is used to process the coffee harvested on Casablanca, most of which is depulped, fermented, and fully washed in the clean, tile channels of the wet mill. While most farms in Colombia have both a main harvest peak and a smaller fly crop, Casablanca enjoys a more consolidated harvest period.