Cafe de Altura de San Ramon operates a state of the art mill that is designed and operated to leverage post harvest sorting. First ripe cherry are placed into large tanks of water to float off any less dense or damaged fruit. Next the cherry is mechanically depulped and mucilage removed using recycled water for processing. The washed coffee is then moved down a conveyor that uses forced air to remove any excess water and is deposited into dryers where the moisture is reduced to 11%. The coffee is then rested for 30 days in large silos before being dehulled and sorted yet again before reaching Bouquet HQ in Sacramento.