Processing Method

Step 1:

• Floating, selection of ripe cherries only.
• Anaerobic fermentation in bags or containers for 40 hours at an average temperature ranging between 16 – 18°C.
• Cherries are transferred to pulping tanks or hoppers, for a 20-hour oxidation while collecting the cherry leachate.

Step 2: Pulping

Step 3:

• Oxidation of mucilage for 20 hours, while adding leachate.
• Then a submerged fermentation takes place at a temperature of 39°C for 12 hours, while recirculating the leachate and leaving mucilage on.

Step 4: Drying in canopies at a maximum temperature of 30°C for 18 to 24 days, until 11% humidity levels are reached.

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