Step 1 – Selective Harvesting
Only fully ripe Typica Mejorado cherries are handpicked to guarantee sweetness, uniformity, and clean fermentation.
Step 2 – Pre-Fermentation Oxidation (In Cherry)
The freshly picked cherries undergo a 24-hour controlled oxidation stage.This step activates native microorganisms and prepares the fruit for deeper aromatic development.
Step 3 – First Anaerobic Fermentation Cherries are placed into sealed tanks for 48 hours of anaerobic fermentation, allowing fruity esters and sweet aromatics to intensify.
Step 4 – Second Anaerobic Fermentation (Extended)
The cherries are transferred to fermentation bags for an additional 48 hours, maintaining a stable, oxygen-free environment.
This double-stage fermentation enhances tropical fruit and peach-like sweetness.
Step 5 – Thermal Conditioning
A gentle thermal treatment is applied to stabilize microbial activity and help preserve the aromatic precursors responsible for tropical and stone-fruit notes.
Step 6 – Sun Drying on Raised Beds
Cherries are dried slowly for 15–20 days, depending on sunlight conditions. They are turned frequently to ensure even dehydration and avoid overfermentation. This slow natural drying builds clarity, fruit depth, and clean sweetness.
Step 7 – Resting & Stabilization
Once the cherries reach 10–11% moisture, they are stored in controlled conditions for flavor integration and uniformity before milling and export
