Larger farms often burn coffee husk to fuel commercial dehydrators, but in Bolivia, a natural (honey) drying process is preferred. The husks are left with residual bits of dried fruit and pulp instead of being fully washed before processing. When dried in this manner, the husks and coffee beans gain additional body and sugar content. Sugars from the pulp break down in the hot sun, importing a jammy characteristic to the pergamino. This translates to fruity undertones that pair perfectly with natural spicy ginger and lime.