Jose Hernandez owns two farms, where he grows a few different varieties, primarily Pacamara, Bourbon, and Pacas. He produces Washed and Honey process coffees, and he employs an interesting three-tier raised-bed drying system: He picks and depulps the coffee the same day, then ferments the coffee dry for about 28–30 hours before washing it, or transfers it straight to the beds for Semi-Washed process. It is then moved to the drying tiers: It spends 4 days on the lowest level, 5–6 days on the middle level, and 5 days in full sun on the top. It's moved roughly every 15 minutes for the duration, to maintain evenness.