The Jamaica drying station is located in Chinchiná, Caldas, and is dedicated to producing washed, honey, and natural lots. The station represents the harvest from 30-50 local coffee producers in the Villarazo area, which is higher than the drying station itself. The Nuna dehydrator and mechanical drying systems allow for controlled humidity and temperature in the drying process, which is critical to promoting the processing of honey and natural lots. For the Villamaría washed coffee beans, they are delivered to La Aurora on the day of harvest and processed either directly at La Aurora or taken to Jamaica for processing, depending on the amount of coffee to be processed.

The coffee beans are floated and sorted at both La Aurora and Jamaica before being pulped and fermented for an average of 24 hours. They are then dried on raised beds, which helps to maintain even airflow and optimal drying time. This step is crucial to ensure the desired coffee flavor, and the process is closely monitored to ensure the highest quality.