Processing Method

Step 1:

• Floating, selection of ripe cherries only.
• 24-hour-oxidation stage at an average room temperature of 25°C
• Anaerobic fermentation in bags or containers for 48 hours at an average temperature ranging between 16 – 18°C.

Step 2: Pulping

Step 4: Drying in canopies or machines at a maximum temperature of 30°C to 36°C for about 8 to 12 days to reach 11% humidity levels.