For Ijen Kenyan, the cherries are depulped and then fermented in an aerobic fermentation tank for 24 hours. After the fermentation process is complete, the wet parchment is rinsed, and a second fermentation takes place for another 24 hours, followed by a second rinse. The parchment is then sun-dried until the moisture content reaches 11-12%. This meticulous process results in a clean, bright, and balanced coffee with notes of brown sugar, caramel, chocolate, cream, and a heavy, nutty finish.