Samuel has been testing several types of procedures and coffees with his family in order to obtain the flavor. He keeps the details confidential but claims that the right harvesting as well as anaerobic fermentation taken in both cherry and after depulping, and a special long drying done by using their own developed electric dryer will make the “lime” notes so distinct. Samuel has been able to receive more than 10 awards of different Specialty Coffee Associations and companies so far, being recognized as a producer of highly interesting and exotic coffees. The coffee gets its unique profile thanks to the special long process done at the farm “El Paraiso” along the harvesting and mainly at the “beneficio”, where an anaerobic and long controlled fermentation together with special drying is applied to create a unique coffee.