El Manzano is a very small farm, about 3 hectares total, with 2.5 hectares planted in coffee. Don José Naval Muñoz Cardona, the farm's owner, grows 7,500 trees on his property, picking only the ripe cherry every 21 days during the harvest. The coffee is depulped and sorted using a mesh zaranda, a quality-sorting screen, then fermented dry for 15 hours before being washed three times and dried for 3–4 days.
Don José has been farming coffee for 35 years and prefers to "fumigate the trees as little as possible, only when strictly necessary." He also insists on picking ripe cherry only, and double-checking the fermentation to avoid any processing errors.