Green coffee is hygroscopic and, therefore, susceptible to picking up aromas and flavors from its environment. The sherry cast fermentation technique is developed using this particular nature of coffee. Sherry casks were used for aging/transporting whisky before, and the whisky aroma was brought into the coffee beans while aging.

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The coffee cherries collected first go through a fully washed process with clean water without drying. Then they are put into a sherry cask to age for 30-40 days. Temperature will be closely monitored, keeping it in the 15-20 Celsius range. After aging, coffee beans are dried on a raised bed.