The story starts with local farmers, who have cultivated coffee for generations. Each morning, they rise before dawn, guided by the soft light of daybreak. They carefully inspect their coffee trees, hand-picking only the ripest cherries—those that have turned a vibrant red. This labor-intensive process is crucial; each cherry contains two seeds, or beans, and the quality of the final product hinges on selecting only the best. Once harvested, the cherries are taken to processing stations where they undergo meticulous preparation. In Sumatra, the wet processing method is often favored. The cherries are pulped to remove their outer skin and pulp, then fermented in water to break down any remaining mucilage. This fermentation process can take one to three days and is essential for developing the complex flavors that characterize Sumatran Robusta. After fermentation, the beans are washed and then dried under the tropical sun until they reach an optimal moisture level of about 12-13%