Milton's estate, El Mirador, primarily cultivates high-quality Geisha and Pink Bourbon coffees. The estate boasts a fantastic environment, and Milton pays close attention to providing shade. He has always been passionate about coffee and deeply interested in the coffee cultivation and processing process, continuously learning and researching. Currently, Milton not only runs the estate with his family in Nalinglong but has also started his own roasted coffee brand locally. Although still in the development stage, it is progressing smoothly. All the coffee beans at the estate undergo fermentation in professional fermentation tanks, and the drying process is particularly meticulous. He uses drawer-style drying racks, a method that allows for precise control of the drying process's quality. This meticulous attitude and processing method result in exceptionally high-quality coffee. Milton also frequently participates in local green coffee competitions, achieving top regional rankings multiple times. While these competitions may not be globally renowned, they demonstrate his skill and dedication within the region. After harvesting, this batch of Geisha oranges was first left to stand in bags for about 12 hours, then peeled, placed in a fermentation tank, covered, and fermented for approximately 36 hours. After fermentation, they were rinsed clean with water and transferred to a drawer-style drying rack for sun-drying. The entire drying process took approximately 12-15 days, depending on the prevailing climate, until the ideal moisture content was achieved. During cupping, it exhibited a delicate aroma reminiscent of jasmine, with aftertastes of navel orange and green tea.