Hydro honey is a process that refers to submerging the coffee cherries in water and letting them ferment for 96 hours in an anaerobic state. This allows for the compounds surrounding the seed to adhere. The coffee is depulped and an additional fermentation phase continues for 18 hours submerged. The coffee is then drained and taken to drying patios for 3 -4 weeks until humidity drops to 11%. A final stabilization phase is required for 2-3 weeks in closed plastic bags.