The process of drying natural coffees in Marcala is challenging due to the humid climate and rainfall during the drying season. Moises Herrera, Marysable Caballero's husband, has worked hard to perfect the procedure. When processing coffees as naturals, ripe cherries are picked and dried on covered raised beds. Initially, the layer of cherries must be thin, and as the coffee dries, the thickness of the dried cherries can be increased. Depending on the temperature, the drying time of the cherries can vary from 20 to 40 days. During the day, when it rains, and at night, the coffee cherries are stacked and covered.